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Mongolian Beef
Ingredients
1 1/2
lbs
flank steak
or skirt steak
1/4
cup
cornstarch
2
Tbsp
olive oil
1/2
tsp
minced garlic
3/4
cup
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
Instructions
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.