Slow cooked Mongolian beef

Last night we had the lovely Martin over for dinner and a board game (Captain Park’s Imaginary Polar Expedition – and, once again, he won! He does seem to be making a habit of that!) and so I had a flick around for a slow cooker recipe to use. I’d seen this one a couple of times and considered it, and so I thought it was time to stop considering and start actually cooking!

It’s simple and easy to do and the end result is full of flavour and, because of the long cooking time, the meat is very tender. Delicious served with rice and steamed broccoli.

Serves 4

1kg of braising Steak
4-5 tablespoons of cornflour
2 tablespoons of olive oil
3-4 cloves of garlic, crushed
1 brown onion, thinly sliced
240ml of soy sauce
240ml of beef stock
4 tablespoons of brown sugar
2 carrots peeled and grated
Spring onions, green parts for preference garnish

Slice the steak into thin strips. Add the steak pieces and cornflower to a ziplock bag. Shake to coat the steak pieces and then remove them from the bag.

In a large saucepan heat the olive oil over a medium heat. Add the onion and minced garlic and cook for a couple of minutes, until the onion starts to soften.

Add the coated beef and cook for a couple of minutes, stirring continually, until the pieces start to brown.

Add the soy sauce, beef stock, brown sugar and carrots to slow cooker. Stir well to combine and then bring to the boil.

Remove from the heat and pour all of the ingredients into the slow cooker.

Cook on low for 5-6 hours until the beef is cooked through and tender and the sauce is thickened.

Serve over boiled rice and garnished with the spring onions.

P1070977 ed

 

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About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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