Crock Pot Mongolian Beef

The past month I took way too many trips to the grocery store and spent more time going up and down the isles than I needed to. More trips to the grocery store means more money spent since I can never just run in for “one” thing, that one ingredient turns into a cart full. I’ve done good in the past menu planning, and have been saying that I will write down a calendar, but life gets busy and it gets put on the “to do list” month after month. This month though is different, I sat down a started writing down a meal plan, using a monthly meal plan calendar that I printed.

I’ll look for recipes, check my pantry and fridge and write my grocery list based on what ingredients are needed. This way I know what to cook during the week and have all of the ingredients on hand. No more stressing over what to cook for dinner or running to the grocery store  5 days a week.

mongolian beef recipe

It’s a win-win for the whole family, the kids get to eat something besides sandwiches, hubby has leftovers for lunch the following day, and I don’t have to stress over what to cook. The crock-pot freezer meals are my favorite kind of nights, I can throw everything into the crock-pot in the morning/early afternoon without having to dirty any dishes, and come 5pm I have a warm home cooked meal that is ready to eat.

This week the crock pot is back on the counter in full force with a roast & mushroom gravy on Sunday, Mongolian Beef yesterday, and steak tacos today for dinner.

mongolian beef

Crock Pot Mongolian Beef

Ingredients:

  • 1 1/2 lbs flank steak (or skirt steak)
  • 1/4 cup cornstartch
  • 2 Tbsp olive oil
  • 1/2 tsp minced garlic
  • 3/4 low sodium soy sauce
  • 3/4 cup water
  • 3/4 cup brown sugar
  • 1 cup grated carrots
  • 1 cup red bell pepper, thinly sliced
  • green onions (for garnish)
  • white or brown rice

Directions:

  • Cut flank steak into bite sized pieces. Place flank steak pieces and cornstarch in a Ziplock bag, zip close and shake to evenly coat.
  • Add olive oil, minced garlic, soy sauce, water, brown sugar, carrots, and red peppers into crock-pot, stir to mix. Add flank steak and evenly coat.
  • Cook on low 4-5 hours or high 2-3 hours until cooked through.
  • Serve on top of rice and garnish with green onions.

Freezer Meal:

  • Cut flank steak into bite sized pieces. Place flank steak pieces and cornstarch in a Ziplock bag, zip close and shake to evenly coat.
  • Add olive oil, minced garlic, soy sauce, water, brown sugar, carrots, and red peppers into a second Ziploc bag, zip close.
  • Place both bags in freezer. When ready to use, thaw in fridge overnight. Empty contents into crock-pot and cook on low 4-5 hours or high 2-3 hours until cooked through.
  • Serve on top of rice and garnish with green onions.

crock pot mongolian beef

crock pot mongolian beef make ahead meal

mongolian beef crock pot

mongolian beef crock pot recipe

 
Ingredients
  • 1½ lbs flank steak (or skirt steak)
  • ¼ cup cornstartch
  • 2 Tbsp olive oil
  • ½ tsp minced garlic
  • ¾ low sodium soy sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • 1 cup grated carrots
  • 1 cup red bell pepper, thinly sliced
  • green onions (for garnish)
  • white or brown rice
Instructions
  1. Cut flank steak into bite sized pieces. Place flank steak pieces and cornstarch in a Ziplock bag, zip close and shake to evenly coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar, carrots, and red peppers into crock-pot, stir to mix. Add flank steak and evenly coat.
  3. Cook on low 4-5 hours or high 2-3 hours until cooked through.
  4. Serve on top of rice and garnish with green onions.

crock pot mongolian beef

Comments

  1. Dana Matthews says:

    If I’m not careful, this is exactly how my grocery store visits go! I try to be organized and save time. This recipe sounds awesome. I love my crockpot and I’m holding onto this recipe!

  2. shelly peterson says:

    I am not great at meal planning. This recipe looks super yummy!

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