Mongolian Beef from the Slow Cooker

Whether you freeze this mixture of beef and carrots in a sweet-and-savory Asian-style sauce or put it straight into the slow cooker, it’s easy and delicious!

Ingredients

• ¼ cup Cornstarch
• 1 ½ pounds Beef, flank, separable lean and fat, trimmed to 0″ fat, choice, raw
• ¾ cup Water, municipal
• ¾ cup Soy sauce made from soy and wheat (shoyu)
• ¾ cup Sugars, brown
• ½ cup Carrots, raw
• 3 eaches Onions, spring or scallions (includes tops and bulb), raw
• 2 tablespoons Oil, olive, salad or cooking
• 2 cloves Garlic, raw
• ½ teaspoon Ginger root, raw

Directions

• Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
• Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
• Put the bag of marinating beef in the freezer until the day before you wish to prepare it.
• Remove the bag from the freezer and put the bag into a bowl and place in the refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
• Empty bag into the crock of a slow cooker.
• Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Credit to: allrecipes