This week’s #InstaWeanTeam theme is CHINESE FOOD! We love Chinese food, but getting takeout is not always healthy. So we recreated some our favorite takeout dishes! Today, I made Mongolian beef using my crockpot!
- 1 lb beef flank steak, cut into stir-fry strips
- 1/4 cup cornstarch
- 1/2 cup tamari or low sodium soy sauce
- 2 tsp olive oil
- 1 tsp minced ginger
- 2 cloves garlic (minced)
- 3/4 cup water
- 1/2 cup brown sugar
- 2 tbsp orange juice
- 1/2 cup shredded carrots
- 3 medium green onions, chopped
Place cornstarch in a bowl, and coat each piece of steak in cornstarch. Then place in crockpot. Discard remaining cornstarch. Combine remaining ingredients in a separately bowl, mix, and pour over beef in crockpot. Gently mix until all is combined. Cook in crockpot on high for 2-3 hours or low for 4-5 hours. Serve over rice, garnish with sesame seeds and more chopped green onions if desired. Enjoy!
Recipe adapted from Six Sisters Stuff
Check out what the rest of the InstaWeanTeam is cooking up on our Facebook page, here!