Asian

Slow Cooker Mongolian Beef (adapted from The Recipe Critic) is for Dinner.

Slow Cooker Mongolian Beef (adapted from The Recipe Critic) takes 15 minutes to prepare.

Slow Cooker Mongolian Beef (adapted from The Recipe Critic) takes 240 minutes to cook.

Slow Cooker Mongolian Beef (adapted from The Recipe Critic) makes 6 servings.

The ingredients for Slow Cooker Mongolian Beef (adapted from The Recipe Critic) are:

2 tbsp Olive Oil
1 cup, strips or slices Carrots, raw
3 cloves Garlic
1 tbsp Sesame Seeds
1.50 lb Flank Steak
0.75 cup (8 fl oz) Water, tap
0.75 cup, packed Brown Sugar
0.25 cup Cornstarch
2 serving Green Onion (fresh-1 stalk)
12 tbsp La Choy Lite Soy Sauce (Low sodium)

Here is how you make Slow Cooker Mongolian Beef (adapted from The Recipe Critic):

1. Cut flank steak into thin strips. In a ziploc bag add flank steak pieces and cornstarch. Shake to coat. 2. Mince garlic, add with olive oil, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce. 3. Cook on low 4-5 hours until cooked throughout and tender. Serve over rice and garnish with green onions and sesame seeds.Serving Size:?4 to 6

The nutritional information for Slow Cooker Mongolian Beef (adapted from The Recipe Critic) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 388.5

• Total Fat: 13.7 g
• Cholesterol: 56.7 mg
• Sodium: 1,209.3 mg
• Total Carbs: 48.6 g
• Dietary Fiber: 1.0 g
• Protein: 25.6 g

Slow Cooker Mongolian Beef (adapted from The Recipe Critic) is Asian cuisine.