SLOW COOKER MONGOLIAN BEEF

I found this marvelous recipe to share with you today!

If y'all are like me, you enjoy using your

slow cooker on hot summer nights.

Summer can be a more relaxed time of year,

and you are spending days at the pool or just

chillin' on the deck, so the slow cooker

is doing your prep work for you.

This dinner has proven to be one of our new

favorites, so I hope y'all will enjoy it as much as we have!

Just a tip...if you cannot find sirloin tip steak,

you can substitute flank steak.

Slow Cooker Mongolian Beef

  1 ½ pounds sirloin tip steak

 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 fresh Carrots

1 package frozen or fresh snow peas

 Green onions, for garnish

 ~Cut sirloin tip steak into thin strips. Add sirloin steak pieces and cornstarch into a ziplock bag. 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 on high for 2-3 hours or on low 4-5 hours until cooked throughout and tender. 

Drizzle fresh carrots in olive oil, salt and pepper. Roast fresh carrots in oven at 350 degrees for 45-60 minutes. Sauté’ fresh snow peas in olive, oil, salt and pepper over medium heat for about 5-10 minutes.

~Serve over rice and garnish with green onions.