Friday, November 2, 2012

Crockpot Mongolian Beef

This dish is so good you'd think it was served up in a restaurant! Don't be put off by the long ingredient list  - it's a bit of faffing around collecting it all together and measuring out but the directions are very simple - just chuck it all in, mix and put the lid on...this is exactly why I love crock pot cooking! 

Ingredients (serves 4)
  • 800g Flank Steak
  • 2 Tbsp Cornstarch
  • 3 cloves Garlic, finely chopped
  • 4 sliced Green onions
  • 1 tsp dried Onion
  • 1/2 cup Soy sauce
  • 3/4 cup White Wine
  • 1/2 Tbsp Wine Vinegar
  • 1 tsp Sesame oil
  • 1 tsp Molasses
  • 1 Tbsp Ginger
  • 1 Tbsp Black pepper
  • 2 tsp Chili flakes
  • 1 Tbsp Peanut or other nut butter
  • 3 Tbsp Brown sugar
  1. Finely slice the meat and sprinkle with the cornstarch to coat
  2. Put all other ingredients in the crock pot and mix well.
  3. Add meat and stir to coat
  4. Cover and cook on low approx 4 hours
This meal did however spark a conversation about how hideous soy sauce is - our low sodium version still had over 30% of the Daily Value - yikes! After a little research into alternatives we are switching to Bragg Liquid Aminos - comments? opinions? I'm looking forward to trying it and seeing if the taste is different and how it works as a direct sub!

Adapted from the recipe originally posted on Notes from the Heartland


  1. I've used the Bragg liquid aminos. We loved it. Can't tell any difference in the taste and SO much lower in salt. Try'll like it!

    1. Thanks Pam, we are big fans of Braggs now too! When it tastes the same and is so much better for you it's amazing that its not more mainstream! I big it up to everyone I know!


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