#CrockpotWednesday: Mongolian Beef

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Coach Inge is a cat who knows his history — and he’s knows nobody travelled with authority quite like the Mongol hordes. Get in touch with your inner Genghis so you’re ready to lay the wood  on Wake Forest.
INGREDIENTS
  • 1 ½ pounds Flank 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 grated Carrots
  • green onions, for garnish
DIRECTIONS
  1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
  2. 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.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

(Source: http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/)

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