Slow Cooked Mongolian Beef – CE
brown rice and sugar snap peas
  • Clean Eating
  • beef, freezable, slow cooker
Slow Cooked Mongolian Beef – CE
brown rice and sugar snap peas
  • Clean Eating
  • beef, freezable, slow cooker
Servings:

Ingredients

Prep
  • 2 lbs flank steak
  • 1/4 C cornstarch
  • 2 T olive oil
  • 1 t minced garlic
  • 1/4 C soy sauce
  • 1 C water
  • 1/2 C honey
On Cooking Day
  • 1 C shredded carrots
  • 1 green onion for garnish
  • 16 oz frozen sugar snap peas
  • 2 bag frozen brown rice steamer

Instructions

To Assemble
  1. Thinly slice flank steak and add to large zipper bag.
  2. Add cornstarch to flank steak. Zip to seal and shake to mix. (you want all the meat coated in the cornstarch)
  3. Add next 5 ingredients to a small bowl with lid. Shake well to mix.
To Cook
  1. Add flank steak and sauce mix to crock pot, mix well and cook on low for 4 – 5 hours.
  2. Add carrots last 30 minutes of cook time.
  3. Cook rice and snap peas according to package directions.
  4. Garnish with green onions and serve with rice and sugar snap peas.

Ingredients

Prep
  • 2 lbs flank steak
  • 1/4 C cornstarch
  • 2 T olive oil
  • 1 t minced garlic
  • 1/4 C soy sauce
  • 1 C water
  • 1/2 C honey
On Cooking Day
  • 1 C shredded carrots
  • 1 green onion for garnish
  • 16 oz frozen sugar snap peas
  • 2 bag frozen brown rice steamer

Instructions

To Assemble
  1. Thinly slice flank steak and add to large zipper bag.
  2. Add cornstarch to flank steak. Zip to seal and shake to mix. (you want all the meat coated in the cornstarch)
  3. Add next 5 ingredients to a small bowl with lid. Shake well to mix.
To Cook
  1. Add flank steak and sauce mix to crock pot, mix well and cook on low for 4 – 5 hours.
  2. Add carrots last 30 minutes of cook time.
  3. Cook rice and snap peas according to package directions.
  4. Garnish with green onions and serve with rice and sugar snap peas.
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