Crockpot Mongolian Beef

This is a very simple recipe for cooking Crockpot Mongolian Beef – throw everything together and let it cook on low for a few hours. The meat is tender, spicy and tender and served with steamed rice for a delicious dipping sauce!
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Preparation time
20 MINUTES MINUTES
Cooking time
HOURS
Total hours
. ginger
1 teaspoon onion
1/2 teaspoon ground red pepper
1/4 teaspoon black tea
3 teaspoons brown sugar
1/2 teaspoon palm oil (or almond butter)
4 spring onions, finely chopped
cooked and white rice dried vegetables, to serve

Instructions
Cut the meat diagonally into thin slices, brush well with cornstarch and remove excess cornstarch.
Add all other ingredients to pan; Mix well until blended and smooth.
Place the meat on top and brush carefully.
Close the lid and cook on low heat for 4 hours.
Give boiled white rice and dried vegetables.
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Use the correct cut of the cow. Flank steak is often used for Mongolian beef because it is leaner and more flavorful. Sirloin or New York Strip can also be used as loin, but they are more expensive. Avoid cutting tough meats or soups. Always cut the meat and pass it across the grain, making sure it is thoroughly cooked and crispy.
Do not remove the corn. This helps render the meat and thickens the sauce.
Type of white wine. Sauvignon blanc or chardonnay works best here. You don’t need fancy wine, just use something you enjoy drinking. If you’re not cooking with alcohol, you can replace the wine with white grape juice or apple juice.
Replacement. Some acceptable alternatives to dry sherry include dry (white) vermouth, dry versions of Madeira and Marsala, or other dry wines such as dry Pinot Grigio. Instead of non-alcoholic sherry, combine 2 tablespoons apple cider vinegar, 2 tablespoons water, and 1/4 teaspoon sugar.
Add chopped vegetables. Don’t forget to add small pieces of spinach or broccoli florets towards the end of the cooking time.

Nutrients
Calories: 375 kcal Carbohydrates: 20 g Protein: 40 g Fat: 12 g Saturated fat: 4 g Saturated fat: 1 g Saturated fat: 5 g Cholesterol: 102 mg Sodium: 1058 mg Potassium: 850 mg Fiber: Calcium: 77 mg Iron: 4 mgNutritional information provided is an automatic calculation and may vary based on the actual product you use and any changes you make to the recipe. If these numbers are important to you, I recommend doing the calculations yourself.
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Topics: General topics Cuisine: Asian Keywords: Mongolian beef, Mongolian beef, slow cooked beef