Crockpot Mongolian Beef

I found the original recipe here and adapted it some for our liking since the original recipe calls for more sugar and ginger than we like.

 

Ingredients:

• 1.5 pounds beef flank steak, cut into stir fry sized strips
• 2 Tablespoons olive oil
• 1/8 teaspoon minced ginger
• 2 cloves garlic, minced
• 0.75 cup soy sauce
• 0.75 cup water
• 0.25 cup brown sugar
• 0.25 cup cornstarch
• 0.5 cup shredded carrots
• 3 medium green onions, chopped

(the rest is just cut and pasted from the site)

Directions:

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.

Servings: 4