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SLOW COOKED MONGOLIAN BEEF
Prep: 15 minutes | Cook: 4 hours
Serves: 4
Ingredients:
500g chuck steak, cut into bite-size pieces
1/4 cup (30g) corn flour
2 teaspoons (40ml) olive oil
1 onion, thinly sliced
1 tablespoon minced garlic
3 large spring onions, sliced diagonally into 1cm pieces
1/2 cup (125ml) soy sauce (I used 1/2 low salt
& 1/2 normal)
1/2 cup (125ml) water
1/2 cup (80g) brown sugar (I used 1/4 cup)
1/2 teaspoon minced fresh ginger root
1/2 cup (125ml) hoisin sauce
Method:
Place chuck steak and corn flour into a resealable plastic bag. Shake the bag to evenly coat the chuck steak with the corn flour. Allow steak to rest for 10 minutes.
Heat olive oil in a fry pan with medium-high heat. Steak cook and stir until evenly browned 3 to 5 minutes. Place onion, garlic, brown sugar, spring onions, ginger , water, chuck steak , soy sauce and hoisin sauce in a slow cooker and cooked 4 hours on HIGH.
It was beyond delicious & hubby went back for seconds. I had doubts while it was cooking but it was so good. I added cauliflower florets, green capsicum chunks, snow peas & carrots (carrots softened in the micro) 1 hour before finish. Thickened with some arrowroot. YUM!!!!
- Question…. This might sound really dumb but what is arrowroot?
Answer….. Not dumb at all. Arrowroot is Tapioca flour. I just don’t like the taste of cornflour but you can use that instead.
2. Question…. I’ve never had arrowroot. Is it the same as corn flour just gluten free?
Answer….. Same stuff. I just don’t like the floury taste of corn flour or ordinary flour so I use arrowroot. Arrowoot is tapioca flour.
3. Question….. Did the broccoli stay nice & firm after being in on high ?
Answer…… I put the cauliflower in 1hour before finish (at the 3 hour mark) & it was cooked but not squashy.
