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.