Ingredients
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1 lb beef flank steak, sliced thinly across the grain
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1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
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1/2 cup dry sherry
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1/2 cup chicken broth
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1 tablespoon minced garlic
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2 tablespoons hoisin sauce
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1/4 cup dark brown sugar
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1 tablespoon ground ginger
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1/2-1 teaspoon red pepper flakes, to taste
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1/4 cup cornstarch
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1/3 cup fruity white wine
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1 cup cut scallion, in 1 . 5 inch pieces (green onions)
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1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
Instructions
- Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
- Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
- Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
- Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
- Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
- Stir, and serve over rice or noodles.
- Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.