Crock Pot Mongolian Beef

Crock Pot Mongolian Beef
adapted from Very Culinary


1 1/2 to 2 pounds flank steak, thinly sliced against the grain into 2-inch pieces
1/2 cup soy sauce
1/2 cup Shaoxing wine
1/2 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon molasses
1 teaspoon dried onion powder
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
3 tablespoons light brown sugar
1/2 tablespoon smooth peanut butter
1 tablespoon peeled, fresh ginger, minced
4 cloves garlic, minced
4 scallions, chopped


Put all the liquids and dry spices into the crock pot. Add peanut butter and whisk well. Add ginger, garlic and scallions. Put meat on top, toss gingerly. Cover and cook on low for 4 hours. Serve over white rice.

Optional for serving: steamed or wok-fried broccoli (see note below), extra scallions, crushed chile flakes.


My dearest Amy has been wanting me to make this one for over a year now and – yep, of course – I realize now what a fool I am for not doing it sooner. SO. FREAKING. GOOD. Not too sweet, either, not at all. We were blown away. Steve has already asked me to make it again ASAP.

Rare is it that we like a crock pot dish and rare is it also that Steve and I agree on a new Asian recipe. This is a major, major win.

A note about portion size: the original recipe called for 1.5 pounds of beef; I bought a package that was 1.88 and it still wasn’t enough for two dinners and two lunches for me and Steve. Granted, we are highly active people and eat more than most, but if you want leftovers, I would recommend doubling the entire recipe. Otherwise, do as I did and make broccoli on the side to flesh out the meal. Even with that, it wasn’t quite enough for our usual split, so I think next time I will use about 2.25 pounds of beef (multiplying the sauce accordingly) and still do broccoli on the side – it was just too darn good wok-fried with some of the finished crock pot liquid! Bonus: all mixed together, it reminded me of the best BEST takeout rice bowls near my old place in SoCal.



Crock Pot Sausage, Red Beans and Rice

Crock Pot Sausage, Red Beans and Rice
from Iowa Girl Eats


For sausage and beans:
1 green bell pepper, chopped
1 medium yellow onion, chopped
3 large celery stalks, chopped
4 garlic cloves, minced
14 ounces fully cooked andouille sausage, sliced
1 lb dried red kidney beans
2 tablespoons Cajun seasoning (see below)
2 dried bay leaves
7 cups water

For serving:
Cooked white rice
Chopped scallions
Louisiana hot sauce

Cajun seasoning:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
5 tablespoons paprika (I use half hot, half sweet)
3 tablespoons Kosher salt
1 tablespoon dried thyme
1 tablespoon fresh ground black pepper
2 teaspoons cayenne pepper

This makes enough for about eight recipes, so I make it in a big batch like this and store it in a glass jar or airtight container for future use.


Place first 9 ingredients into a 4-quart crock pot and cook on high for 7.5 hours. Remove the lid partway for the last 30 minutes to allow the sauce to thicken slightly. Remove bay leaves and serve over cooked white rice with scallions and hot sauce on the side.


I’ve never eaten red beans and rice until tonight and I (we) loved it as much or more than expected. I think in my mind I was tasting something tomato-y like my jambalaya dishes, possibly because that’s the only other way I’ve eaten andouille, but this had no such tang. It was something else entirely and so crazy savory spicy good… dang. I’m in love.

Update 10 weeks later: Today, I altered the amount of beans in the above recipe from 16 to 12 ounces. A pound just seemed a bit overwhelming last time. The seasoning level works better for us with less beans. Also, it came out portion-wise to a perfect larger dinner + larger lunch for us, though really you could probably serve 6 normal appetites at dinner with this amount.