Monday, 22 January 2018

Mongolian Beef in a Crock Pot

Get awesome beef and you have the best melt in your mouth kind of dish.

Served with rice and steamed broccoli. The regular veriaty of this dish is something I ate often in Food Courts around the US Malls. It just took years to recreate it.
I found the idea on Pinterest when I looked for something to prepare in the Slow Cooker (Crock Pot).
It is such a lazy way to prepare food for a couple of people with no hassle at all. A short prep time to start, then close the lid, put the plug into the socket and start cooking. Forget about it, until you are called to the kitchen by the delicious smell that comes from the pot.

recipe for 4:
800 g flank steak
1/2 cup potato starch
2 red onions
2 carrots
2 cloves of garlic
1 knob ginger
2 bay leaves
1/2 cup packed dark Muscovado sugar
1/2 cup soy sauce
450 ml high quality beef stock jar
350 ml water
salt and pepper
some Tabasco

Peel onions, garlic and carrots. Cut the onions roughly and cut the carrots into rings.
Chuck ginger and garlic just in together with the sugar.

Cut the beef into fine strips and use a freezer bag with the potato starch and coat the beef. Get it into the Crock Pot and add bay leaves and liquid.

Close the lid and put on high for 4,5 hours.

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