Mongolian Beef

Delicious Slow Cooker Mongolian Beef dish

Ingredients:

400g sizzle steak / flank steak
Carrots x3
Capsicum x2
Any other veg you want
Spring onion (white bits for slow cooking and green bits for serving)

Directions:

1. Cut steak into strips and coat in cornflour/cornstarch.
2. Add steak and vege to SC
3. In separate bowl mix 2 tablespoons olive oil, 1/2 cup water, 1/2 cup soy sauce, 1/2 cup brown sugar, heaped teaspoon of garlic, heaped teaspoon of ginger
4. Add sauce to SC and cook on high for 2-3 hours

I served with rice and broccoli

By Olivia Wanigatunga

1. SLOW COOKER SNICKERS, OREO AND COFFEE FUDGE  

2. ROAST POTATOES IN THE SLOW COOKER

3. Sun dried tomato and chicken pilaf 

4. MEXICAN SHREDDED BEEF CROCKPOT RECIPE

Mongolian beef curry

Mongolian beef curry! Going to be served with basmati rice and extras

INGREDIENTS
1 1/2 pounds flank steak thinly slice against the grain
1/4 cup cornstarch
1 tablespoon toasted sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1/2 cup julienne carrot

INSTRUCTIONS
Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
Add the flank steak to the slow cooker.
Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
45 mins before end add carrot

• I used braising steak and I have a measure for cups and I used veg oil too

Edit- I also used less sugar (about 1/4 cup because it’s too sweet for me with the recipe amount)

THE END

Muzza’s SC zippy beef and veg casserole.

Muzza’s SC zippy beef and veg casserole.

Recipe:

Everything cut chunky (like the cook
Approx 700gm gravy beef (chuck steak)
Salt and pepper seasoned
Large brown onion 🧅
Garlic
Leak
Carrot
Mushrooms
Green beans
Celery stalks plus leaves
1 x Tin of baby Roma tomatoes
1 x beef stock pot
1 x 750ml bottle of Coopers Best Extra Stout

(Only use a SPLASH to flavour the beef at the end of the high heat brown searing, just a splash, the rest of the stout is for the cook, apart from approx 200ml into the SC upon placing all ingredients in.)
Tabasco, liberally applied to taste.
No additional fluid apart from the tomato tin and 200ml of stout.

Brown onions, sear beef 🥩 chunks with the splash of stout right at the end.

Layer everything into the SC.

2hr on high. 4hr on low.

Don’t stir, don’t lift the lid, don’t smell, don’t even look at it until the initial 2hr on high is complete. Then just a gentle stir. Gentle. Lid back on…..leave it until the 6hrs are up.

Will probably serve with some roast potatoes and thick cut crusty bread and proper butter.

By Murray Powell