Slow Cooked Mongolian Beef is a simple version of the Chinese restaurant classic. A delicious sauce is added to the slow cooker pot allong with fresh vegetables, then simmered. Thin strips of beef are then added and the whole thing is slow cooked until the meat is tender and melt-in-the-mouth delicious. Serve with rice and more vegetables for an easy taste of Asia any day of the week - give it a go!
|Beef||1 Kilogram , cut into thin strips|
|Garlic||2 Clove (10 gm) , minced|
|Minced fresh ginger||2 Teaspoon|
|Dark soy sauce||1/2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Sweet chili sauce||1/4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Corn flour||1/2 Cup (8 tbs) (corn starch)|
|Carrot||1 Large , cut into strips|
|Red capsicum/Red bell pepper||1 , cut into strips|
|Brown onion||1 Small , chopped|
|Boiled rice||2 Cup (32 tbs) (to serve)|
|Chopped spring onions||1 Tablespoon|
In a slow cooker combine ginger, garlic, onion, capsicum, carrot, brown sugar, sweet chili sauce, dark soy sauce, water and stir well.
Cover with lid and cook for 1 hour in high setting.
Dredge meat pieces in flour and place into slow cooker.
Cover with a lid and cook for 2 hours in high setting.
Serve over rice, garnish with spring onions and enjoy!