In-The-Kitchen-With-Kanta-Logo (1)


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.comFollow her on twitter @KantaKakes and Instagram @KantaTemba.

Baking with Kanta - IMG

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