Crockpot Mongolian Beef

Why is this meal in a Tupperware container on my floor? Because I developed this delicious recipe while we were renovating our house. I had a fold out table for my kitchen. No seriously… no cabinets, appliances, running water in my ‘kitchen’. Dishes were done in the tub and I had to get a bit creative when it came to mealtime… because eating out for each meal gets old reeeeaaalllyy quick! Fortunately we live in Southern California so I could go outside and grill in February with no problems but sometimes we needed a grill break. 

This was a nice quick recipe to throw into the crockpot with little mess and little cleanup which I learned was huge when I discovered how much I loathed washing dishes in the bathtub!

This recipe is a little nastalgic because it reminds me of our renovation… it was actually a fun little time for our family. The kids got to see what we could accomplish with a little hard work and how we can manage even if we don’t have all the things we are accustomed to. They’d laugh at me when I’d tell them to get out of the kitchen since it was only a fold out table I was telling them to move away from. We’d eat dinner together as a family on a blanket on the floor where our coffee table now resides. It’s the little things…….. ok now for the food!

Crockpot Mongolian Beef

Serves: 4+ Prep Time: 15 minutes Cooking Time: 5 hours

Ingredients

• 1 1/2 lbs flank or skirt steak, thinly sliced
• 1/4 cup soy sauce
• 1/2 cup dark brown sugar, lightly packed
• 1/2 cup water
• 1/4 cup cornstarch
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1/4 tsp cayenne pepper
• 2 cups carrots, grated
• 2 cups broccoli florets
• 2 cups brown rice, cooked
• 2 cup iceburg lettuce, shredded*
• 1/2 cup green onions, thinly sliced
• 1 cilantro bunch, stems removed and roughly chopped

Instructions

1

Place the soy sauce, brown sugar, water, olive oil, garlic, and cayenne pepper in the crockpot. Stir until combined. Put sliced steak and cornstarch in a large Ziploc bag and shake until steak is completely coated. Add the steak to the crockpot along with the shredded carrots. Stir to combine, cover and cook on low 4-5 hours.

2

Add broccoli to crockpot 30 minutes before finished to just cook the broccoli through.

3

Plate by placing the shredded lettuce in a bowl, top with warm rice and Mongolian beef mixture. Add sliced green onions and cilantro on top and enjoy!

Notes

*You could omit this if you'd like but I LOVE the texture of the cool crisp lettuce, the brown rice, and the steamy Mongolian beef.