Slow Cooker Mongolian Beef

Ingredients

• 1½ lb flank steak
• 2 tbsp cornstarch
• ½ cup soy sauce
• ¼ cup water
• ½ cup brown sugar
• 1 tbsp sesame oil
• 4 cloves garlic
• 1 tbsp ginger
• ½ tsp red pepper flakes
• 4 green onions (optional)
• 2 cups white rice

Steps

1. Slice the flank steak against the grain into thin strips and toss with 1 tablespoon of cornstarch until coated.
2. In a bowl, whisk together soy sauce, water, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes to create the sauce.
3. Place the beef in the slow cooker and pour the sauce over it, stirring to combine.
4. Cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender.
5. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker during the last 15-20 minutes of cooking to thicken the sauce.
6. Serve the Mongolian beef hot over steamed white rice, garnished with sliced green onions if desired.