Another installment in our crock pot adventure, Crock Pot Mongolian Beef! I didn’t think you could make Chinese food in a crock pot but lo and behold it has been done! This is a great recipe to switch it up from what we’ve been cooking recently, a lot of crock pot soups and stew type meals. This has a similar texture as the rest of the crock pot meals but its Chinese food! We made this on the weekend when we were home since you’re not supposed to mix the meat around until its cooked, I think its to keep the corn starch on the meat and not in the rest of the meal. We made this meal with rice noodles, and we made those on the stove. They were super easy to make, just boil the water and let them sit in the water for a few minutes while I cleaned the kitchen up and they were ready! Simple as that.
Let us know if you’ve tried this recipe with any success!
- 1 lb flank steak, cut into strips
- 2 cups beef broth
- ¾ cup soy sauce
- ¾ cup brown sugar
- 3 large carrots, shredded
- 3 green onions sliced
- 2 cloves garlic, minced
- ¼ cup cornstarch
- Put the meat into a bowl with the cornstarch and mix to combine
- In your crock pot whisk together the broth, soy sauce, brown sugar, and garlic
- Once the sauce is combined, add the carrots and green onions
- Put the cornstarch covered meat into the crock pot and cook on low for 6 hours, or on low for 4 hours
- Serve over rice or rice noodles!