Recipe #4: Mongolian Beef

Today's recipe has lots of yummy Asian flavors running through it...enjoy!

Mongolian Beef

INGREDIENTS:

1 lb. beef flank steak, sliced thinly across the grain

1 medium onion, thinly sliced

1/4 cup soy sauce

1/2 cup dry sherry

1/2 cup chicken broth

1 tbs. minced garlic

2 tbs. hoisin sauce

1/4 cup dark brown sugar

1 tbs. fresh ginger

Red pepper flakes, to taste

1/4 cup cornstarch

1/3 cup fruity white wine

Green onions for garnish

Serves 4

DIRECTIONS:

Combine the onion, soy sauce, sherry, broth, garlic, hoisin sauce, brown sugar, ginger, and pepper flakes in your crock pot. Put the cornstarch in a large Ziploc bag.  Add the sliced beef and toss well to coat. Add the coated beef into the crock pot, gently pushing it into the liquid to cover. Pour the white wine over your mixture, but do NOT stir. Cook on low for 4-5 hours. Serve over brown rice and garnish with thickly cut green onions.

TIPS:

Several months ago I cooked a beef roast in the crock pot. I shredded it and froze small portions in Ziploc baggies.  I added one small frozen bag full of shredded beef to the crock pot when there was an hour left cooking.  This made it meatier and thickened the sauce even more. 

I developed this recipe after using this version as my inspiration.  Check back tomorrow when our recipe is full of All American goodness that any man (or woman) is sure to love.