Saturday, February 2, 2013

Slow Cooker Mongolian Beef

This was the first of my freezer-to-crockpot experiments.  With some adjustments to make it my own, I was satisfied, if not absolutely wild about it.  I don't think it will become a staple at our house, but it's quite tasty all the same.

I served it over basmati rice, the only kind I like; and alongside lightly stir-fried broccoli, carrot slices and snow peas in a little sesame oil, oyster sauce and soy sauce.


  • 1 lb. stew beef cubed
  • 2 tsp. olive oil
  • 2 medium onions, thickly sliced
  • 1 tbsp. minced garlic
  • 2/3 cup soy sauce
  • ½ cup water
  • ½ cup hoisin sauce
  • ¼ cup brown sugar
  • 1 tsp. fresh minced ginger
  • 1 Tbs cornstarch


[For Freezing]
  1. Combine all ingredients except cornstarch in freezer bag, squeeze out as much air as possible, and freeze flat.  Move to refrigerator to thaw the day before you wish to cook it.
[For Cooking]
  1. Place all ingredients except cornstarch in crockpot and cook on low 6-8 hours.  
  2. About half an hour to an hour before you wish to serve the meal, dissolve cornstarch in an additional few tablespoons of water and add to slow cooker, stirring well.
  3. Prepare rice or noodles and any sides, and enjoy!

Print this post

No comments: