Mongolian Beef {Slow Cooker}

     This is a great slow cooker recipe. I actually love and it really suits our tastes.  The taste of the Hoisin sauce in this dish is perfect!   What is nice, this freezes beautifully, freeze this entire meal into one gallon freezer bag, defrost overnight and cook.  This is one of the seven "freezer to slow cooker" meals that I made a few weeks ago, I will make this again in a heartbeat.  ~Enjoy! Diane 

Mongolian Beef {slow-cooker}

Ingredients
1-1/2 pounds Flank Steak, sliced  or Beef Stew meat, cubed
1/4 cup Corn Starch 
2 teaspoons Olive Oil
1 large Onion, sliced into thick slices
1 Tbs Garlic, minced
1/2 teaspoon Ginger, minced ,optional 
1/2 cup Soy Sauce
1/4 cup Hoisin sauce
1/2 cup Water
1/2 cup Brown Sugar
3 medium sized Carrots, cut into thin rounds  
1 small can of sliced Water Chestnuts
Chinese crispy noodles, for garnish, optional

Directions:
Cut flank steak into thin strips or cube meat into 1" cubes. In a Ziploc bag add beef pieces and cornstarch. Shake to coat.
Add  oil, onion, minced garlic, ginger, soy sauce, Hoisin, water, brown sugar, carrots and water chestnuts to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours, or low for 4-5 hours until cooked throughout and tender.
(I cook mine on High for 1 hour and then Low for 3-4 hours until tender) 
Sprinkle with Crispy Noodles, Serve over Steamed Rice..

Recipe & Photo by: Diane Baker for Canning and Cooking at Home