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

Pork and Potatoes *****

INGREDIENTS

Cubed Pork
Diced Onions
Cubed Potatoes
Soy sauce
Italian Dressing
Salt and Pepper
Corn Starch

DIRECTIONS

1. Salt and Pepper Pork and place in crock pot
2. Add Onions, Soy Sauce, Italian dressing and potatoes
3. Cook until done (couple hours on high; best on low 3-4 hrs)
4. I add cornstarch near the end to thicken the sauce; I don't measure.  My cornstarch is a little old, so I'm sure it's lost some umph.  I add a little at a time until the sauce is how I want it.

**I often add broccoli/peas/greenbeans at the end; typically frozen (in between steps 3 and 4)
**This can be cooked with chicken too.
**It can be cooked in a skillet (my preference actually) but marinate the meat beforehand.


Serve with Rice