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Slow Cooker Mongolian Beef - Dump and Go Dinner

<p>This Slow Cooker Mongolian Beef is easier than getting takeout! Throw a few ingredients in the slow cooker, and come home to a wonderful Asian inspired meal!</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Flank Steak, Sliced
  • 1/4 cups Cornstarch
  • 2 tablespoons Olive Oil
  • 1/2 teaspoons mince Garlic, Cloves
  • 1/2 teaspoons peel and mince Ginger, Fresh
  • 3/4 cups Soy Sauce
  • 3/4 cups Water
  • 3/4 cups Brown Sugar
  • 1/2 cups grate Carrot
  • 1/3 cups slice Green Onion (Scallion)

Serving Day Ingredients

  • 4 cups cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz beef & 1 cup rice
  • 900 Calories
  • 20g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 2458mg Sodium
  • 129g Total Carb
  • 2g Fiber
  • 38g Total Sugars (Includes 37g Added Sugars)
  • 47g Protein
  • 29 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Coat flank steak pieces in cornstarch.
  2. Add remainder of ingredients to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
  4. Serve over cooked rice.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat flank steak in cornstarch.
  2. Combine remaining ingredients and place into indicated number of freezer bags.
  3. Add steak to indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on high for 2-3 hours or low for 4-5 hours.
  3. Serve over cooked rice.

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