Crock-Pot Mongolian Beef

Is anyone else just exhausted? Between the World Series (Go Cubs Go), moving, this time change, and the election, I think my average hours of sleep a night this past week are five hours according to my Fitbit. I need sleep, but for some reason I keep waking up at the crack of dawn…this morning, 5:29am.

Anyways, after falling asleep, waking up, falling asleep, and trying to stay up to find out the election results, I needed coffee yesterday morning. I also thought it would be great to do something in the crock-pot because I knew I wouldn’t want to cook once I got home.

So I tried a new recipe, Mongolian Beef, which I had been staring at on Pinterest for some time. This recipe was very yummy and filling! I actually think if I could change one thing, I would back off on the brown sugar. It was very sweet, but with steamed broccoli and brown rice, it ended up being well balanced. I did change some of the original ingredients to healthier options. For the brown sugar, the original recipe called for ¾ cup, but I think ½ cup will be plenty.

Tonight, we are headed over to a friend’s house for dinner—they are treating us to a yummy meal! I actually just sent her a text asking what the final verdict was on what we were having and her response…cereal. For anyone that knows Jaime, this should be anything less than surprising. That girl loves some cereal, especially the Rice Krispy Treat Cereal. I’m not talking about the blue box that we are all so familiar with. I’m talking about the purple box that actually has Rice Krispy Treats in it! Don’t worry, we are actually having a yummy meal—fajitas and an avocado corn salad that I have actually been wanting to try! I will share that recipe with you tomorrow.

Ingredients

1 ½ pounds Flank Steak

¼ cups Cornstarch

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

¾ cups Low-sodium Soy Sauce

¾ cups Water

½ cups Light Brown Sugar

1 cup grated Carrots

Instructions

• Cut flank steak into thin strips. In a Ziploc bag, add flank steak pieces and cornstarch. Shake to coat.
• Add olive oil, minced garlic, soy sauce, water, brown sugar, and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
• Cook on low 4-5 hours until cooked throughout and tender.

Happy Eating!

Original Recipe- http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/