What’s the big deal with crockpots anyway? Everywhere you look you see another crockpot recipe. If you ask me, there aren’t enough crockpot recipes. I resisted buying one for a long time, but now I can tell you what the big deal is about crockpots. It literally takes you 5 minutes to get all the ingredients together, dump them in the crockpot, turn it on and forget about if for a few hours during which you can do whatever you wish. Spend more time with your family, work on what matters, go visit a friend.
I’m all about easy recipes. I love to cook and bake, very true, but I don’t want to be in the kitchen all day long. There are so many other things to do.
Enough about that, you probably want to learn how to make this delicious Mongolian beef. Normally if you make any beef stew it will take you forever to cook the beef until it’s tender and not rubbery. Making this beef in the crockpot is the easiest way to get melt in your mouth beef. You can’t see this in the picture but trust me, the beef comes apart in your mouth and makes you go mmmm.
The ingredients are simple, ingredients you probably have in your pantry right now. So if you love beef, I urge you to try this Mongolian beef, tender meat, amazing flavors and perfect for sharing with your loved ones.
- 3 to 4 lb flank steak or beef tip roast, cut into small pieces
- ¼ cup cornstarch
- 1 medium onion, sliced thinly
- 1 large carrots, sliced thinly
- 1 tsp ginger, minced
- 5 cloves garlic, minced
- ½ cup soy sauce
- 1 cup water
- ¼ cup cooking sherry
- ½ cup brown sugar
- black pepper to taste
- Toss the beef pieces with cornstarch and set aside.
- Mix remaining ingredients in your crock pot and add beef. Toss and there should be enough liquid to barely cover the beef.
- Cover and cook for 6 to 8 hours on low, or 4 hours on high.
- Serve over rice.