Bill and I love ethnic food and Mongolian Beef is a favorite. Normally, I make it on the stove top but it can be a bit messy, and I wanted something a little simpler.
Since you do not need to fry the beef, this version of Mongolian Beef takes less prep and does not require the clean-up of a traditional stir-fry.
- 1 1/2 to 2 pounds London Broil (cut into strips) or beef tip roast (cut into stew pieces)
- 1/4 cup cornstarch
- 1 medium onion, sliced thinly
- 3 to 4 large carrots, sliced thinkly
- 1/2 teaspoon ginger, minced
- 2 cloves garlic, minced
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup dry sherry
- 3/4 cup brown sugar
- 1/4 teaspoon black pepper
- Toss beef strips/pieces in cornstarch and set aside.
- Mix remaining ingredients in your crock pot and place beef over top.
- Cover and cook for 6 to 8 hours.
- Gently stir the beef into the sauce mixture and serve over rice.