Slow-cooker Mongolian Beef

From Bootsmann Rich Riley

Ingredients

• 2 pounds flank steak sliced into thin strips across the grain
• ⅓ cup cornstarch
• 2 ½ tablespoons olive oil
• ¾ teaspoons minced fresh ginger root
• 2 teaspoons minced fresh garlic
• ¾ cup soy sauce low sodium
• 1 cup water
• 1 cup packed dark brown sugar
• ¼ cup hoisin sauce
• 1 cup shredded carrots
• Cooked white rice
• Sliced green onions and sesame seeds for garnish

Instructions

1. Place flank steak strips in a 1 gallon resealable bag. Add cornstarch, seal bag and shake to coat evenly.
2. Add olive oil, ginger, garlic, soy sauce, water, brown sugar, hoisin sauce and carrots to your slow cooker. Stir to combine. Add flank steak strips and stir again to combine.
3. Cover and cook on low heat for 5 to 6 hours or on high heat for 2 ½ to 3 hours.
4. Serve over cooked rice and garnish with sliced green onions and sesame seeds, if desired.