Description
Our slow-cooker Mongolian beef uses ingredients you already have at home to make a Chinese takeout classic.
Ingredients
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons minced fresh gingerroot
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 cup dried red chiles or 1/4 teaspoon red pepper flakes
- 1 pound beef flank steak, cut into thin strips
- 1 medium onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups hot cooked rice
- 5 green onions, cut into 1-inch pieces
- sesame seeds, optional
Directions
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and onion; toss to coat. Cook, covered, on low 4-5 hours or until meat is tender.
- In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
