As promised, here is the second recipe to put us back on track! And very funnily and matter of factly (as is my life) my cheesecake post last night wasn't posted until after midnight. So, it wasn't even 'early', but a full week late. I'm sure SOMEONE is upset about this, maybe it's my reader from Brazil! Which, thank you Anonymous Brazilian (maybe there are multiple) for taking the time to read the ramblings of some lady from Michigan, USA!
What I've got lined up for you is slow cooker Mongolian beef! For mine, I used the stove since I was only cooking about a third of the recipe to use up my leftover sirloin 'stir fry' strips (but the recipe called for flank stank!) but listed are the full proportions.
Cost effective: much more than usual since 2-2½ pounds of steak is around $15.. we're looking at a total of $30 or so. Still less than eating out but more than meals I've shared thus far.
Easy to concoct: yes, ESPECIALLY if you're doing the Crock-Pot.
Grab a pen and paper ladies and gents!
2-2½ pounds flank steak (I used pre-cut sirloin stir fry strips)
¼ cup cornstarch (which I couldn't find at our 'lovely' Kroger)
2 tbsp olive oil
1 tbsp minced garlic
1 tbsp grated ginger
¼ tsp crushed red pepper
¾ cup soy sauce
¾ cup brown sugar
¾ cup water
1 cup grated carrots
1 cup rice (or more based on your personal preference)
1. The first thing I did was cook up my rice; if you're using a Crock-Pot you'll want to do that near the end of the allotted cook time. *Note that the Crock-Pot is going to take 4 hours vs 15-20 minutes on the stove.
2. Place your cornstarch (or flour) in a bag and coat your steak to the best of your ability. When I was looking up the difference between coating in cornstarch vs coating in flour, the only thing I seemed to find was that cornstarch will not change the color of the sauce you're adding it to. Also, I did not coat my steak but added it as an after thought.. coat your steak, it makes all the difference!
3. In a pan or Crock-Pot combine your olive oil, garlic, ginger, crushed red pepper, soy sauce, brown sugar and water.
4. Add your steak and coat evenly.
5. I had second thoughts on my steak to sauce ratio and half assedly added more of every ingredient. Including my flour since I was displeased at how thin the mixture was. And even then, I took some of the mixture into a bowl to add even more flour.
6. Crock-Potter's you will have to wait 4 hours but in that time you will have ample time for activities (maybe). Like, you should read Wildflower by Drew Barrymore, I just finished and it was a wonderful treat of a book. If you're cooking on the stove it should take between 15 and 20 minutes, or less depending on how you like your steak cooked.
7. Crock-Potter's in the last 30 minutes add in your carrots. Stover's, I added the carrots maybe 10 minutes after I started cooking. They could probably be added right away without any harm being done.
8. Enjoy!
This was a delicious one. When it comes to chef expertise, I honestly can't tell you the true difference between flank steak and the sirloin strips I used. Regardless I would have gotten the pre-cut strips because cutting into raw meat is not something I would like to do when prepping a meal. The main difference I can see is that when cooking in the Crock-Pot the meat is going to be much more tender, but the sirloin strips cook up really nice on the stove so that really isn't a make or break for me either. I have confidence in saying that no matter which method you choose to take, your meal will come out quite delicious.
"Since 1992, bd's Mongolian Grill has been delivering unique, interactive dining experience that set us apart from the competition and has made us the world's number one Create Your Own Stir-Fry restaurant concept."
Leia
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