I think this recipe has potential but needs some major edits. There are so many things I love about this recipe! It probably could just be whisked into the soy mixture at the beginning. Alternately, you can cook this on Low for 4 to 5 hours. They loved it. Cook on high for 2 hours. You’re the best! One of my favorite dishes! Also, I followed the other reviewers’ advice and used less sugar (1/2 cup) and it was still a little too sweet. Thanks Amanda, I used a lower grade of supermarket “chopped steak”, substituted cut green beans instead of carrots, and used dried red pepper flakes as you suggested. Probably one of my favorite mongolian beef for the slow cooker. All of the amazing spicy/sweet flavors of Mongolian beef, but in an incredibly easy slow cooker meal with just 10 minutes of prep. Try coconut aminos if you don’t want all the salt! I love the no-stress approach to this recipe and it sounds so delicious! That was too much salt for me. Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef. One of the few recipes on earth that all four of us love! The extra vegetables released a lot of water into the sauce and, in my opinion, made it too diluted. I can’t say enough good things about this recipe, it tasted just like Panda Express or Leanne Chin! If I am going to put it in the slow cooker early in the morning and leave it all day, would it be better to not preslice it? Outstanding! Made this for the family tonight and it was voted a KEEPER! It turned out absolutely perfect. I haven’t, but I think either would be great!! This is the Mongolian beef recipe for the busiest of people! Shake to coat. Both in terms of ease and quality. Definitely will make it again. Yes you can, and I would add them towards the end so they don’t turn to mush . Easy and simple to make!!! Daughter used Ginger Paste, she did not have Sirachi so she substituted Red Pepper Flakes. Not too many recipes that I find online become a staple on my menu but this one does. Thank goodness for instant pot!! I used 2 lbs of shaved beef, available at my grocery store and a bit cheaper/easier than flank steak. Allrecipes is part of the Meredith Food Group. Everyone loved it. Cudo's to you Stephen!! It only requires a few minutes of work (most of which you can do ahead of time), and a few simple ingredients! Served with rice…total winner! Especially when eating out. It is so delicious and easy to make. Definitely will make it again. I prefer a richer, more concentrated sauce. I served it in a large pasta bowl – layer of rice, layer of steamed broccoli and the Mongolian Beef. Excellent recipe. Perfect amount of spicy and sweet and so easy to make! I cut the steak into strips before the cornstarch step. Thank you for this recipe! Making it for the second time. https://www.tasteofhome.com/recipes/slow-cooker-mongolian-beef And less sugar because of the stem ginger syrup. I also substituted a flat iron steak for the flank steak because the flanks were all two pounds or more. I love that it’s a crockpot meal too. Thanks for specifics on how to slice the beef, its’ like youre right there in my kitchen! Absolutely delish! Also, since there’s no marinating with this recipe, I added some extra ginger and Sriracha to boost the flavors. Amazing! thank you! Info. (I wish all slow cooker recipes would tell you what size you need. It probably could just be whisked into the soy mixture at the beginning. Back to Mongolian Beef from the Slow Cooker. I have made this 3 times, once for my in laws. But I followed instructions except used a gallon zip lock back to shake the beef for coating. I ran short of 1/4 cup of soy sauce so I substituted with 1/4 cup of Heinz 57 Sauce to complete. I’m totally trying this. This recipe was very good but next time I won't add a red pepper or onion, as a previous reviewer had done. And this meal is certainly not short on flavor! Excellent rendition! I like mine to be a little sweet and spicy, so I add some Sriracha to it as well. How could this be converted to Instant Pot? Who here loves Chinese take-out style meals? The only thing extra I had to do was add a little beef broth towards the end because it cooked down too much. And ginger powder instead of the fresh ones? For the next time though, I would either use low sodium soy sauce or lessen it; Control the sweetness for you liking. AWESOME!! Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender. Can you use dark brown sugar instead of light? Instructions : Cut flank steak into thin strips. Its delicious though and i love the idea of adding broccoli to it at some point in the cook time… when would you suggest to add to cook it ak the way through? Loved it. Add comma separated list of ingredients to exclude from recipe. But you could absolutely slice the beef and make the sauce ahead of time and just keep them separately refrigerated. My family does not consume any added refined sugars. I added yellow onion & mushrooms. Thanks. Looks perfect for dinner any night! This will absolutely be in my rotation from now on. Still turned out fantastic! Thx for sharing. I typically have my husband stop to pick up plain lo mein from the Chianese place on his way home instead of white rice. Thanks for sharing! Definitely a keeper and will make it again. And your house will smell absolutely amazing. I don’t currently (some are in the works), but I’ve had several readers reach out to me and tell me they used thinly sliced chicken in this recipe and it turned out well . I would only add it during the last 30 minutes or so, so it doesn’t overcook . I eliminated the bowls altogether. This looks really good! I checked it at about 2:30 and it was not tender. This recipe is one of the few that everyone can agree on. You can thicken it at the end by simmering it on high and adding a slurry with like a tbsp of starch and a tbsp of water. The combination of ingredients..perfection. Hi Mary, yes the Americanized version of Mongolian beef is sweet. This turned out PERFECT! I just used inexpensive stewing beef, sliced the chunks a bit smaller and cooked on low all day. Super easy to make and incredibly tasty!!! I also added a small yellow onion and subbed Taco Bell Diablo sauce for the sriracha. Can I halve the recipe? It was served over rice noodles. Easy to make. This recipe is perfect! This slow cooker dish is the best! I cooked it for my family today and my husband loved it. I love it! Thank you! I made this following the recipe exactly and it was way to salty. Add sliced flank steak and cornstarch to a large resealable plastic bag. Added broccoli last 30 minutes. I haven’t tested the recipe, except as written, so I can’t say for certain, but I would have the ingredients prepped. I’ve not tested this recipe with venison, so I can’t say for certain, but I think it would be okay. mmm…I am loving this! I wanted my very first slow cooker recipe to be something fantastic…..and this Mongolian Beef recipe was EXACTLY that! Love your recipes but it would be so helpful if ful nutritional info was included…..not just calories. Simply amazing. It was excellent! I only added 1/3 cup brown sugar, and used low sodium soy sauce. Made this dish tonight! Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal. Your best bet would be to copy the ingredients into your favorite online nutritional calculator. I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Given the extra bulk, I increased both the water and soy sauce to a full cup. Reduce soy sauce and brown sugar to 1/2 cup, increase water to 1 1/2 cups Put corn starch and steak strips into a sealable baggie and shake to coat. Serve over white rice and garnished with green onions and sesame seeds if desired. Love! Will definitely be making this again – SOON! Fabulous recipe, great taste. Would you cook it all ahead of time or just have ingredients prepped? This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. I’m not sure, as it may need longer to cook to become tender. Stir to combine. But today I was at home and had the time to do the prep, and boy was it worth it! I haven’t tested it that way, but I think if you’re going to cook it longer than the 4 hours on low, I’d leave the meat whole.

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