This is another recipe I tried from The Everything Healthy Slow Cooker Cookbook. (Check out the author's blog here.)
Slow Cooker Mongolian Beef
3 cloves garlic, grated
1” fresh ginger, peeled and grated
1 tsp onion powder
½ cup water
½ cup low sodium soy sauce
2 tbsp vinegar
2 tbsp hoisin sauce
1 tbsp five spice powder
1 tbsp cornstarch
½ - 1 tsp red pepper flakes
1 tsp sesame oil
3 lbs. beef chuck or bottom roast, extra fat removed
Combine all ingredients except for beef. Place into slow cooker. Add beef and turn to coat in the sauce. Cover and cook on low for 5 hours or until the meat is thoroughly cooked through and tender.
Remove the roast to a cutting board. Slice thinly and return to the slow cooker. Cook for an additional 20 minutes on high. Stir the meat and the sauce before serving. Serve over cooked white rice.
Makes 6 servings.
Nutrition Information Per Serving
While the fat and sodium look high, it's much better compared to take-out Mongolian Beef. And it makes your house smell really good as it cooks!
The original recipe called for bottom roast, but I couldn't find anything in my freezer called that. I had lots of things called chuck roast, so I used that. I have no idea what the difference is. I am pretty clueless when it comes to the different cuts of beef. I would say, just use whatever you can find!
It calls for 1 tsp of red pepper flakes, and I think it was a tad spicy for us. If you like things spicy, it will be just fine for you. But I think next time I make it, I will only use ½ tsp.
I steamed some broccoli in the microwave, tossed it in the sauce, and sprinkled some sesame seeds over it to go along with the beef. It was a super easy meal.
Again, I highly recommend this cookbook. It's full of great recipes like this one.