Crock-Pot recipes make existing so much easier. I know I don’t have kids yet, but my life is still just as hectic at times. I’m currently working 3 jobs and hunting for an additional job to tide me over through the summer. Sometimes just throwing things in a slow cooker just makes life so much easier.
This Mongolian beef with carrots recipe is one that has become a staple in our household. It’s really simple, and it is delicious. I’m definitely a creature of habit so coming home to something that I already know I love is really comforting at the end of a 12-14 hour day.
This Mongolian beef with carrots recipe is cheaper than take out, and if you prepare it before you leave for work, then it almost feels easier, too. I know that sounds crazy, but for me? Sometimes take out is just too much. I have to talk to people. I have to make sure my bank account will allow me, etc. Mongolian beef with carrots takes care of those feelings!
Thanks to the folks at All Recipes for this delicious meal!
- 1/4 cup cornstarch
- 1 1/2 pounds beef flank steak
- 3/4 cup water
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 1/2 cup shredded carrots
- 3 green onions, chopped
- 2 tablespoons olive oil2 cloves garlic, minced
- 1/2 teaspoon minced fresh ginger root
- Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Put bag of marinating beef in the freezer until the day before you wish to prepare it.
- Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
- Empty bag into the crock of a slow cooker.
- Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.