This weekend I wanted to make something lush for my family. Its winter and these cold nights call for a nice hot, home cooked meal, to warm up our bellies. This slow cooked Mongolian Beef is perfect. Cook it’s tender and melts in your mouth – Absolute perfection. It only takes minutes to throw into the slow cooker, its gluten free and has amazing flavours. So what are you waiting for? Let’s get started.
- 680g of Flank steak, diced
- 340g Carrots
- 1 Green onion, chopped
- ½ tsp Mince garlic, cloves
- 236mls Soy sauce
- 165g Brown sugar
- 34g Cornstarch
- 2 tbsp Olive oil
- 236mls Water
(The Recipe Critic)
Place the flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the steak with the cornstarch. Allow the steak to rest for 10 minutes.
Heat olive oil in a large pan, over medium-high heat. Cook and stir steak until it is evenly browned, 2 to 4 minutes.
Place onion, garlic, steak, green onions, soy sauce, water and brown sugar in a slow cooker. Cook on a low setting for about 4 hours. Garnish with spring onions and serve.
Serve with rice or roasted potatoes this makes a delightful Sunday meal for the family. Enjoy!!
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.