Guest
This recipe is a winner, just take 15 minutes to prep your ingredients and fire it all into the slow-cooker or casserole pot 🔥 Have the dinner made ahead in the morning and leave the slow cooker to do all the work - handy! Serves: 4 flank steak or skirt steak, thinly sliced 4 tbsp cornflour 2 peppers, chopped 2 sweet potatoes, cut into chunks 6 garlic cloves, finely sliced 1 thumb sized piece ginger, finely sliced 1 red chilli, finely sliced 1 tbsp sesame oil 175ml low sodium soy sauce (12 tbsp) 175ml water 100g brown sugar 1 tsp white pepper To serve: 6 spring onions, finely sliced 1⁄2 cucumber, julienne peeled Egg noodles, cooked according to packet instructions Sesame seeds, toasted 1. Place the sliced steak pieces in a bowl with the corn flour and mix until the meat is well coated. 2. Add the meat along with the remaining ingredients to a slow cooker, stirring to combine completely. Cook on high for 4 hours or on low for 8-10 hours until the meat is tender and the sauce has reduced slightly. 3. If cooking in a large casserole, heat over a high heat and add the sesame oil, fry the steak pieces until browned before adding the garlic, chilli and ginger and frying for a further minute or so. Add the remaining ingredients and stir through until completely coated. Lower the heat and place a lid on top and continue to cook for 1 hour and 30 minutes or until the sauce has reduced and the meat is tender. 4. Serve the Mongolian beef with noodles & cucumber slices.
