Stew Beef Slow Cooker Recipes Easy Asian
The easiest fashion you can make a Mongolian beef recipe! The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with great spicy/sugariness flavors!
All of the amazing spicy/sweet flavors of Mongolian beefiness, merely in an incredibly easy slow cooker meal with just x minutes of prep. This is the Mongolian beef recipe for the busiest of people!
Who here loves Chinese have-out way meals? *raises hand frantically* I dear all the bold flavors, great sauces, and how quickly things cook! One thing I don't like though, is how hectic information technology can be to cook take-out fashion meals at habitation. The nature of a stir fry is that things cook really quickly, which ways you lot have to accept every component in the recipe ready to go… and things tin can Nevertheless get stressful right?
The chief thing I love and then much almost this Mongolian beef recipe is that unlike some ho-hum cooker meals, it's made entirely in the slow cooker, with no extra steps to take. No browning the meat, no broiling… just calculation all the ingredients, turning on the slow cooker and walking abroad. Only astonishing.
And this repast is certainly not short on flavor! The garlic and ginger bring plenty of archetype Mongolian beef flavor, and combined with sweet/heat combination of brown sugar and Sriracha sauce… it's a powerhouse of amazing flavors!
WHAT SPICES ARE USED IN MONGOLIAN Beefiness
Typically Mongolian beefiness is made with soy sauce, brown sugar, ginger, and garlic. I like mine to be a little sweet and spicy, then I add some Sriracha to it also.
WHAT KIND OF Beefiness Exercise YOU Use IN MONGOLIAN Beefiness?
Most recipes, including both this ho-hum cooker version and my classic recipe, use flank steak. I've also heard of people using sirloin steak besides.
TIPS AND TRICKS FOR MAKING THIS Tedious COOKER MONGOLIAN Beef RECIPE:
- Slice your flank steak confronting the grain. Every bit yous're looking at the beef, you'll see lines, like the grain on a piece of wood. You lot want to slice it across those lines, not alongside them. Doing this ensures an incredibly tender piece of beef.
- The carrots are optional, but add a great texture!
- Add the Sriracha to your tastes. I like this recipe to have a picayune estrus to residuum out the sweetness.
- To brand this a complete repast, add some steamed broccoli and rice!
My original classic Mongolian beef recipe has done then well, with then many of you emailing with rave reviews, and then I knew I didn't want to deviate from those flavors. To adapt the sauce to work well in a slow cooker I added some extra soy sauce and h2o. Too, since there'south no marinating with this recipe, I added some extra ginger and Sriracha to boost the flavors.
HELPFUL TOOLS:
- iv quart slow cooker – My absolute favorite tiresome cooker!
Did you make this? Exist sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Servings: 6 servings
(hover over # to conform)
The easiest way you tin can make a Mongolian beef recipe! The beef gets meltingly tender in the slow cooker and the sauce becomes incredibly silky, with neat spicy/sugariness flavors!
- i one/2 lbs thinly sliced flank steak (1/4 inch thick)
- 1/iv cup cornstarch
- 1 Tbsp vegetable oil
- three-four cloves garlic, minced
- 2 tsp fresh ginger, minced
- 3/4 loving cup water
- 3/four cup reduced sodium soy sauce
- 3/iv loving cup light brownish sugar, packed
- 1 - ii tsp Sriracha sauce (tin can substitute with ruddy pepper flakes or cayenne instead - in whatever amount you prefer)
- 1 cup shredded carrots
- 4-six green onions, thinly sliced
- sesame seeds, for garnish
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Add sliced flank steak and cornstarch to a big resealable plastic pocketbook. Close and shake to glaze well. This can exist washed in a big mixing basin as well, but I find it's less messy to exercise in a bag.
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To the lesser of ho-hum cooker, add vegetable oil, garlic, ginger, water, soy sauce, brownish sugar and Sriracha sauce. Stir to combine.
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Add in coated flank steak and carrots and stir over again until everything is coated in the sauce.
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Cover and cook on HIGH for 2-3 hours or on Low for about 4 hours, until steak is cooked and tender.
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Serve over white rice and garnished with dark-green onions and sesame seeds if desired.
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The Mesomorphic Chef is non a dietician or nutritionist, and whatever nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, nosotros recommend running the ingredients through whichever online nutritional computer you adopt. Calories can vary quite a bit depending on which brands were used.
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