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Slow Cooker Mongolian Beef…It Was Delicious!!
Recipe:
400 Gram Casserole Beef
* 1/4 Cup Of Corn Flour
(Put Both Into A Food Bag, Seal And Shake Until Beef Is Covered Read To Go Into Slow Cooker)
1) Table Spoon Of Veg Oil Into Slow Cooker
2) Teaspoon Garlic Granules
3) Teaspoon Ground Ginger
4) 3/4 Cup Of Water
5) 3/4 Cup Reduced Salt Dark Soy Sauce
Half Cup Of Hoisin Sauce (I Actually Used The Plum + Hoisin Stir Fry Sauce Sachet You Get In The Coop)
6) 3/4 Cup Of Brown Sugar
7) Couple Of Grated Carrots
8 ) Half An Onion Chopped (Half Moon)
9) Put In Your Beef, Give It All A Good Stir Until Covered
I Put On High For One Hour Then On Low For 3-4 Hours
Serve On Rice With A Sprinkle Of Spring Onion On Top
By Andy Fitzgerald Slow Cooker Mongolian Beef Recipe
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I Made My Version Of Mongolian Beef Today. It Was Devine. I Pulled The Recipe Out Of My Head From Lots Of Different Ones Of Seen. We Love Spicey Food So If You Don’t I Would Omit Siracha Sauce. Was So Tasty!
Ingredients:
Marinade:
Light Soy Sauce
Corn Flour
1Kg Meat (I Did Chuck Steak)
Sugar
In The Slow Cooker:
Onion
Garlic
Ginger
Soy Sauce
Hoisin Sauce
Siracha Sauce
Pepper
Stock
Chinese 5 Spice.
Capsicum And Carrot Optional.
Method:
First Put Meat Soy Sauce, Corn Flour And A Little Sugar In A Bowl And Mix To Coat And Brown Off Meat.
Combine All Ingredients Together In Slow Cooker. I Don’t Use Quantities Just Eyeball It Until It Looks And Smells Right. This Is A Spicey Recipe And A Strong Flavour So Omit Siracha If You Don’t Like Spice And Not Much Hoisin.
It Shouldn’t Be Too Saucy Just Enough Because It Does Produce It’s Own Sauce As Well.
Chucked In Carrot, Capsicum And A Corn Flour Slurry 30Mins Before The End And Put A Tea Towel Around My Lid To Stop The Condensation Making It Watery Again.
I Have A Weak Cooker So I Put It On High For 2 Hours To Get It Hot Then Low For 5 Hours.
By Renee Moss
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