Slow Cooker Mongolian Beef

I am not supermum, I am not supermum, I am not supermum. I have to keep telling myself this every day when yet again I fail to complete all of the tasks I have given myself. There is no way I can realistically get everything done that I “need” to in a day. So why do I get so upset with myself when I fail to do so?

Please tell me I am not alone in this?

As if being a mum wasn’t hard enough, we then have to deal the the constant nagging voice in our heads that tells us we need to give more. But you know what, that nagging voice needs to be quiet because it is time to believe I am a great mum and wife and that I already give my all and that is all I can expect from myself.

So in the spirit of being kinder to myself I have dusted off the crock pot and started looking again to easy meals for the week days. And what a way to start my easy meals, this makes enough for 4, so the plan was it was going to be an even easier meal idea for the following day as reheated leftovers. I am happy and sad to say this didn’t make it to the next day leftovers. I am afraid I will have to do a few more hours on the treadmill for this because both hubby and I polished off two helpings of this amazing dish. But trust me once you try it you will understand. The compliment I got from Chris was that I had finally captured that amazing smell you always smell when you go into a Chinese restaurant that you always want but you can’t seem to find a dish that tastes like it on the menu.

Slow Cooker Mongolian Beef

500g (1 lb) flank steak, cut into bite-size pieces
25g (1/4 c.) cornstarch
2 tsp olive oil
1 onion, thinly sliced
2 garlic cloves, minced
3 large green onions, sliced diagonally into 1/2 inch pieces
120mL (1/2 c.) soy sauce *I recommend using reduced sodium
120mL (1/2 c.) water
110g (1/2 c.) soft brown sugar
1/2 tsp minced fresh ginger root
120mL (1/2 c.) hoisin sauce
recipe adapted from Allrecipes.com


Combine flank steak and cornstarch until evenly coated. Allow to steak rest in room temperature for 10 minutes. Heat olive oil in a large skillet over medium-high heat and cook the steak until evenly browned, 2 to 4 minutes.

Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours. If you want this to cook all day while you are at work then add all of the ingredients except the green onion, keep on low and then add the green onion 20 minutes before serving. I left mine on for 8 hours and while it tasted amazing the green onions had lost a lot of its flavor and all of its crunch so adding more green onion helped us.
Slow Cooker Mongolian Beef
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500g (1 lb) flank steak, cut into bite-size pieces
  • 25g (1/4 c.) cornstarch
  • 2 tsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 large green onions, sliced diagonally into ½ inch pieces
  • 120mL (1/2 c.) soy sauce *I recommend using reduced sodium
  • 120mL (1/2 c.) water
  • 110g (1/2 c.) soft brown sugar
  • ½ tsp minced fresh ginger root
  • 120mL (1/2 c.) hoisin sauce
Instructions
  1. Combine flank steak and cornstarch until evenly coated. Allow to steak rest in room temperature for 10 minutes. Heat olive oil in a large skillet over medium-high heat and cook the steak until evenly browned, 2 to 4 minutes.
  2. Place onion, garlic, flank steak, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours. If you want this to cook all day while you are at work then add all of the ingredients except the green onion, keep on low and then add the green onion 20 minutes before serving. I left mine on for 8 hours and while it tasted amazing the green onions had lost a lot of its flavor and all of its crunch so adding adding more green onion helped us.

 

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5 Responses to Slow Cooker Mongolian Beef

  1. Stacy says:

    Perhaps you are not a super mum but you sound pretty darn close to me! This looks wonderful and I can’t wait to smell that smell at my house so I am definitely putting it on the menu for this week. Yum!

  2. katie says:

    Laura I’m not even a mom yet and I still get angry at everything i want to accomplish and can’t. Don’t beat yourself up! I think your smart for dusting off the trusty slow cooker! This looks and sounds amazing. Must make soon!

  3. I agree with Katie. We don’t have kids yet, but I still beat myself up for everything on the To Do list that doesn’t get done. I love your statement about needing to quiet that voice and believe you are as awesome as you really are. I think many of us need to hear that and put that into action.

    And to your Mongolian Beef – I am SO excited to try this out. We need hoisin sauce, but I’ve seen a lot of recipes calling for it lately. So it’s on our grocery list!

  4. Liz says:

    Mmmmmm….this is a dish my boys always order when they go to the “Mongolian” restaurant in town. I’ll have to make this for them soon…and love that it can be made in the slow cooker!

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