MONGOLIAN BEEF

This has been a really tough week for us at my house. Our cable has been out for most of the week. Unfortunately we have a bundle to save money so that means the internet and lan phone was out as well. So when it came time to do some cooking all my recipes that I was going to try in the crock pot this week were still on line. I have come to depend so completely on the internet that I had to stop and think what I did before cable and the internet? So I found myself at my local library looking up recipes in a cookbook. NOT! I was on their internet. But before I went to the library I did go thru my mother’s old cookbooks and found several crock pot recipes that I will be trying out next week. These recipes were handwritten on paper that had turned yellow with age. Growing up I don’t remember my mother using a crock pot that much but I guess she did. Anyway I keep running across several Mongolian beef recipes that I have wanted to try. Some seemed very complicated and others seemed easy so I combined a few and here is what I came up with. It came out very delicious, the meat of course was very tender, the cornstarch had thickened the sauce just enough, and the taste had just the right amount of sesame flavor. I garnished it with extra chopped onions at the end and served it over rice. This could become my next crowd pleaser it was so good!

INGREDIENTS:

1 – ½ lbs. of beef flank steak cut in stir fry strips

1 tbs. of olive oil

1 tsp. of sesame oil

½ tsp. of minced ginger

2 cloves of minced garlic

¾ cup of water

¾ cup of brown sugar

¾ cup of soy sauce

¼ cup of cornstarch

¼- ½  tsp. of crushed red peppers

Chopped green onions and shredded carrots if you want to add vegetables

DIRECTIONS:

Spray the crock pot with PAM. Then coat the steak strips with the cornstarch. Then add the other ingredients to the crock pot and stir well. Place the steak in and gently stir. Cover and cook on low 4-6 hours or on high 3-4 hours. Serve over rice or noodles.