Crockpot Mongolian Beef - Nance and Robyn make the same recipe
Entree
Cuisine: Crocklandian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ pound flank steak or ball tip steak (if you can't find either of those, I'd give London Broil a try)
  • ¼ c cornstarch
  • ½ c soy sauce (low sodium or gluten-free)
  • ¼ c white wine (you can substitute chicken broth)
  • ¼ c cooking sherry
  • ½ T white wine vinegar (or red wine vinegar if you don't have white wine vinegar on hand)
  • 1 tsp sesame oil
  • 1 tsp molasses (or honey!)
  • 1 tsp dried ginger
  • 1 tsp dried onion
  • ¼ tsp black pepper
  • ½ tsp red chili flakes
  • 3 T brown sugar
  • ½ T peanut butter
  • 3 cloves minced garlic
  • 4 scallions, sliced thin
Instructions
  1. Slice the meat thinly and coat with cornstarch - discard any excess cornstarch.
  2. Put all the liquids, spices, peanut butter, garlic and scallions into the crock pot and whisk together. Add meat and stir to coat.
  3. Cover and cook on low for 4 hours. Serve over white or brown rice.
Recipe by DCEP at https://www.dinosaurscanteatpizza.com/crockpot-mongolian-beef-nance-and-robyn-make-the-same-recipe/