Slow Cooker Mongolian Beef

Ingredients

• 1 1/2 pound flank steak (sliced against the grain into 1/4-inch thick slices)
• 1/4 cup cornstarch 
• 1/3 cup reduced-sodium soy sauce 
• 1 1/2 tablespoons toasted sesame oil
• 1 tablespoon Shaoxing wine or cooking sherry (optional)
• 3 garlic cloves, minced
• 2-inch piece of ginger, minced 
• 1/4 cup packed dark (or light) brown sugar
• 1 teaspoon red pepper flakes (optional, but adds a mild kick of heat)
• Freshly ground black pepper, to taste
• 1 cup grated carrots
• 6 green onions, white and light green parts cut into 1/2-inch pieces (plus more for garnish)
• 2/3 cup water
• 1 tablespoon white sesame seeds (optional)

Directions

1. Place the sliced flank steak in a large mixing bowl. Add the cornstarch and toss until all the pieces are evenly coated.
2. In the bowl of a slow cooker, whisk together the soy sauce, sesame oil, Shaoxing wine (if using), garlic, ginger, brown sugar, red pepper flakes (if using), black pepper, grated carrots, green onions, and water until well combined.
3. Add the coated flank steak to the slow cooker and stir to coat evenly in the sauce. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the beef is tender and sauce has thickened. Uncover and give everything a good stir.
4. Spoon the Mongolian beef over steamed rice or your starch of choice — it’s even delicious with French fries!
5. Garnish with chopped green onions and sesame seeds, if desired.

Makes: 4-6 servings

NOTES

Cutting the flank steak against the grain makes each bite melt-in-your mouth tender instead of chewy. Before slicing, notice the long lines running across the steak — that’s the grain. Turn the steak so the lines run left to right, then cut straight down through them into thin slices