I tried this recipe for the first time last week and WOW, it was incredible. My husband gave this a 9.5 on a scale of 1 to 10. So if you’re looking for a recipe that will knock the socks off of your dinner guests, this is the one!
And the best part? It was easy peasy! Gathering all of the ingredients was the hardest part about this recipe, but don’t let the long list fool you. Once you cut the meat and dredge it in corn starch, the rest is as easy as apple pie. Dinner will be served in a matter of hours.
Now I’d be lying if I said that this recipe is ultra healthy. There is some sodium given the soy sauce and vinegar. But compared to ordering mongolian beef at a Chinese restaurant, this recipe is hands down healthier. Plus, you can always exchange some of the ingredients for low sodium alternatives, like the soy sauce.
This recipe feeds 3-4 adults.
1 1/2 pounds flank steak
4 cloves of garlic, minced
4 sliced green onions (one for garnish)
1/2 fresh onion, diced very small
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 T white wine vinegar
1 t sesame oil
1 t molasses
1 t ginger
1/4 t black pepper
1 t red chili pepper flakes
1/2 T peanut butter (if someone has allergies, you can use black bean paste)
3 T brown sugar
1/4 cup cornstarch (to dredge meat beforehand)
Slice your meat in thin strips like this:
Place in a Ziploc bag with cornstarch. Set bag aside.
Meanwhile, add all of the liquid and dried spices to your crockpot (including the peanut butter), and mix well. Add garlic and three of the sliced green onions. Add fresh onion.
Place meat on top of juices, and toss gently to coat the meat.
Cover and cook on low for 4-6 hours. Flank steak cooks very quickly, as mine was done in exactly 4 hours. Make sure to begin checking your steak after 2.5 to 3 hours. The meat is done when it is no longer pink in the middle and has reached desired tenderness.
Serve over brown rice and with your choice of vegetable. I thought it was really tasty with fresh green beans. Garnish with freshly sliced green onion.
Original recipe (I have changed it slightly) from crockpot365.