Hello Friday, oh how I’ve been waiting to see this day. I’m a huge lover of Friday’s, which I’m sure I’m not alone in this love. I have a 4 day weekend then it’s back to school Tuesday for my boys. Yay! I do at home daycare for a family and when school starts I’ll be getting a 2 month old baby and I’m so excited. I will be getting my baby fix without having to pop another one out myself. So instead of it being my 3 boys, my daughter and 2 daycare girls during the day I’ll be going down to my daughter and the baby during the day. It will be a huge adjustment. But I’m excited.
It’s been hot this last week here in Minnesota and the less time that I needed to be cooking away in the kitchen the better. And you all know my love for my crockpot so obviously it was a no brainer that I was going to use it. Oh speaking of crockpot recipes, I’m looking to do a round-up of slow cooker/crockpot recipes and I’m looking for bloggers to submit some via email or Twitter to me if you’d let me use yours in my round-up. Saves me the hassle of asking and waiting for a response, so if anyone is interested in having their recipe featured in a round-up, please get ahold of me.
This Mongolian Beef is amazing. The flavor is off the wall. Like I say, why go to a restaurant when you can make this stuff at home. I love copycat recipes and own a few copycat recipe books and this is a take on PF Chang’s Mongolian Beef, now I have never tried PF Chang’s before since we do not have one around here (BOO, I’ve heard good things). So I can’t vouch for the flavor comparison but I’ve heard around the blogosphere that it is pretty darn close!
[Tweet “No time for #takeout? Try this homemade #Mongolian Beef recipe!”]
So hopefully you’ll enjoy this dish as much as my family did, we love Asian cuisine like it’s going out of style so usually we won’t not like a dish that you put down in front of us, except if it’s sushi, now that stuff is ick. Haha. Go ahead and give this try on your next slow cooker excursion, you won’t be sorry!
- 1 1/2 - 2 lbs flank or round steak cut into thin strips
- 1/4 cup corn starch
- 2 Tbs olive oil
- 1-2 cloves minced garlic
- 1/2 tsp minced fresh ginger
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup brown sugar
In a gallon sized zip log baggie add your strips of steak and corn starch and shake to coat.
In bottom of crockpot add olive oil, garlic, ginger, soy cause, water and brown sugar. Stir until combined then add in steak and stir again to coat.
Cook on high heat for 2-3 hours or low for 4-5 or until steak is cooked through and tender. Serve over rice or noodles.