Mongolian Beef - Crockpot Style

This is one of those reasons to cook at home and not go out to eat. It's easy. It's inexpensive. It tastes great.  We serve it over rice at our house, and everyone is happy.  I pulled this recipe from Stephanie at Crockpot 365 and made some minor adjustments for our family.  Add it to your menu planning for next week and make your house happy too.

Prep time   25 minutes 
Cook time   3-5 hours 

Ingredients:

1 ½ lbs. flank steak (I used petite sirloin b/c I had it in the freezer)
3 cloves of garlic, minced 
4 sliced green onions
1 t dried minced onion 
 ½ cup soy sauce
 ¼ cup white wine
 ¼ cup cooking sherry 
½ tablespoon white wine vinegar 
 1 t sesame oil 
1 t molasses 
1 t ginger 
¼ teaspoon black pepper
 1 t red chili pepper flakes (I omitted for my family)
½ tablespoon peanut butter 
 3 T brown sugar

Directions

• Slice your meat in thin strips and toss in a Ziploc bag with 1/4 cup cornstarch. 
• Add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. 
• Put your meat on top, and toss softly so you don't rub off the cornstarch. 
• Cover and cook on low for 4-6 hours. Thin sliced steak will cook quickly. 
• Check after 3 hours to see if the meat is done. Mine cooked in 3 1/2 hours on low. Turn yours off when meat has reached desired tenderness.
• This feeds 2 adults and 2 small children easily, with a small serving leftover for lunch.
• There's not extra sauce, so you may want to double the sauce if your family like it over rice.