Mongolian Beef

Ingredients

• Carrots

  Raw

  10g

• Cornstarch

  5g

• Beef, flank

  Separable lean and fat, trimmed to 0" fat, choice, raw

  115g

• Water

  Plain, clean water

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  30g

• Onions

  Young green, tops only

  ½ stalk or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Ginger root

  Raw

  ¼ tsp or 0.5g

Directions

1. Shred the carrots, chop the onions and mince the garlic and ginger.
2. Spread cornstarch into a wide shallow bowl. Dredge steak in the cornstarch to completely coat, and place in a large, resealable bag.
3. Mix together the water, soy sauce, brown sugar, carrots, onions, oil, garlic and ginger, and add to the bag with the beef.
4. Either place in the fridge to marinade overnight, or freeze until ready to use. Thaw at least 24 hours before use.
5. Empty the bag into slow cooker, and cook on high for 2-3 hours, or 4-5 hours on low. Cook until beef is tender.