Crockpot Mongolian Barbecue

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I saw this dish on social media and decided to make it. It is a breeze to put together and hardly any prep. However, it is very sweet. I don’t care for sweet dishes. My kids and grandkids loved it. I’m only honest with you. I could say I liked it, but won’t and would not make it just for me. If I can find a way to cut back on the sweetness, maybe I would eat it. However, it is a no for me.

Recipe is as follows:

  • 1 ½ pounds Flank Steak
  • ¼ cups cornstarch
  • 2 tablespoons Olive Oil
  • ½ teaspoons mince Garlic, Cloves
  • ¾ cups Soy Sauce
  • ¾ cups Water
  • ¾ cups Brown Sugar
  • 1 teaspoon of red pepper flakes
  • 1 cup grated Carrots
  • White rice cooked to package directions
  • Green onions, for garnish

Cut flank steak into thin strips. In a large bowl add flank steak and cornstarch, coating evenly. Meanwhile, add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to the crockpot mixing well. Add flank steak and stir again.  Cook for high 2-3 hours or on low 4-5 hours until done and tender. Serve over rice and garnish with green onions.

Clean as much silver skin as possible. The meat will be tender without it.

Add wet ingredients to crockpot. Crockpot should be on and warm already.

 

Slice steak thin as possible

 

Cornstarch

 

Coat steak in cornstarch

 

Add to wet. Yeah color is off but it will get better as it cooks.

Clean three carrots

Shave thinly or diced

Fresh green onions

Cut green onions

Finished product

 

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