Monday, August 3, 2009

Mongolian Beef

So ever since a girls day I had back in April, I've been wanting to make Mongolian Beef. However, two picky little eaters and the lack of a good recipe has kept me from trying it. Then last week, much to my delight, I came across this food blog that looks quite promising: A Year of Slowcooking. I'm continually amazed at what tasty food can come out of my crockpot and how much more I enjoy the hours between 4 and 6pm. You moms out there know what I'm talking about--the kids are getting hungry, tired of each other, tired of you and yet want your full attention and you're trying to be loving and patient and kind and cook a healthy and tasty meal. Yet all you want to do is scream and run to the nearest spa and get a pedicure? Well...the crockpot doesn't give me a pedicure, but it sure does free me up to at least pay a little more attention to my kids--or check my facebook. Anyway, without further ado, here's the recipe. It should be noted that this only makes enough to serve approximately 2 people-double or triple accordingly. Also, this recipe is designed to be gluten free, but you can use regular soy sauce.
**pics to come later--when the rice is done. currently just looks brown and lumpy**
Mongolian Beef

--1 1/2 pounds flank steak
--3 cloves of garlic, minced
--4 sliced green onions--one is for garnish
--1 t dried minced onion (or 1/2 fresh onion, diced very small)
--1/2 cup gluten free soy sauce (I used La Choy)
--1/4 cup white wine
--1/4 cup cooking sherry*(I didn't have cooking sherry or white wine vinegar
--1/2 T white wine vinegar* so I used red wine vinegar and red cooking wine)
--1 t sesame oil
--1 t molasses
--1 t ginger
--1/4 t black pepper
--1 t red chili pepper flakes
--1/2 T peanut butter (if allergic, use black bean paste)
--3 T brown sugar
--1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)

1. slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
2. add all of the liquid and dried spices to your crockpot, and the peanut butter, and mix well. Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
3. put your meat on top, and toss gingerly to coat.
4. cover and cook on low for 4-6 hours. (Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours. The meat is done when it is no longer pink and has reached desired tenderness. I cooked our meat in a 6qt oval crockpot and it was done after 3 hours on low.)
Serve over steamed or fried rice, and garnish with freshly sliced green onion.

source: A Year of Slowcooking

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