Instead of procrastinating any more, I’ve finally gone into my new classroom and started getting everything set up! I’ve been having dreams for weeks about the first day of school, nightmare style. In the dream, my classroom is completely empty and bare, and I have no idea what I’m doing.
I decided I should probably get moving on my classroom so the stress didn’t eat me alive!! I’m, unfortunately, an extremely anxious and stressed out person most of the time. Actually getting in my classroom and putting things away helped me immensely!
In between working on the rental houses and getting prepared for the school year, I have been scouting out yummy sounding recipes I’ve never made before. I was lucky enough to find this one as a Facebook video, which led me to the Recipe Critic’s to die for Mongolian beef recipe.
The beef is melt-in-your-mouth good, and has an authentic, Asian-inspired flavor. It only takes a few minutes to prepare and throw in your slow cooker, as well!
Does it get any better than that?!
Slow Cooker Mongolian Beef
Recipe from The Recipe Critic.
- 1 1/2 pounds flank steak
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 3/4 cup soy sauce
- 3/4 cup water
- 1 cup grated carrots
- Green onions, for garnish
- Cut the flank steak into thin strips. In a ziploc bag, add flank steak pieces and cornstarch. 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 on high or 4-5 hours on low. Can serve over rice and garnish with green onions.
We served the beef over basmati rice, which was perfect!
This recipe is one of my favorites that I’ve ever done in my slow cooker. It’s definitely a must-try!