Sorry the photo isn’t all that great. I forgot to take a picture of the finished product because we were so excited to eat 🙂
My husband is a big fan of Mongolian Beef, I have only ever had it one time. I came across this recipe on Pinterest, ( original post ) and decided why not try something different. There is a little prep work for this before you can start cooking it, but it isn’t to bad. Next time I think I will prepare it ahead of time and freeze it all in a zip lock bag, thaw the night before and that way I can just dump it in the crock pot and go.
The house smelt AMAZING as this was cooking and proud to say it taste really good too! I served mine over white rice.
- 1 ½ pounds London Broil
- ¼ cups cornstarch
- 2 tablespoons Olive Oil
- ½ teaspoons mince Garlic, Cloves
- ¾ cups Soy Sauce
- ¾ cups Water
- ¾ cups Brown Sugar
- 1 cup grated Carrots
- green onions, for garnish
- Cut London Broil into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
- Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
- Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.