MONGOLIAN BEEF

MONGOLIAN BEEF
 [SLOW COOKING RECIPE BOOK
Berie Vd Velden Smith

•1 1/2 pounds flank steak
•1/4 cup cornstarch
•1/2 cup soy sauce
•1/4 cup white wine
•1/4 cup cooking sherry
•1/2 tablespoon white wine vinegar
•1 teaspoon sesame oil
•1 teaspoon molasses
•1 teaspoon ginger
•1 teaspoon dried onion
•1/4 teaspoon black pepper
•1/2 teaspoon red chili flakes
•3 tablespoons brown sugar
•1/2 tablespoon peanut butter
•3 cloves garlic, minced
•4 scallions, chopped
Instructions:
1. Slice the meat thin and coat evenly with the cornstarch, shaking off any excess.
2. Place meat into an Oliso® vacuum sealer bag and squeeze out air. Seal according to manufacturer’s directions.
3. Combine all the liquids and dry spices in a bowl, whisk in the peanut butter and stir in the garlic and scallions.
4. Pour into a zipper freezer bag, squeeze out air and seal. Freeze both bags until ready to use.
To Prepare:
1. Defrost bags in refrigerator.
2. Pour contents of liquid ingredients back into your slow cooker crock.
3. Add meat and toss gently. Cook on low for 4 hours.
4. Serve over white rice.
Note: I like to toss extra vegetables into my dishes. For this one, I added some heads of broccoli and quartered tomatoes about 20 minutes before dinner*28/5/13.*Lekker Resepte vir die Jongergeslag*