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beef flank steak white onions light soy sauce dry sherry chicken broth garlic hoisin sauce brown sugar ground ginger red pepper cornstarch scallion fruity white wine
Viewed: 46 - Published at: 5 years agoIngredients
- 1 lb beef flank steak, sliced thinly across the grain
- 1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
- 1/2 cup light soy sauce or 1/2 cup Braggs liquid aminos
- 1/2 cup dry sherry
- 1/2 cup chicken broth
- 1 tablespoon minced garlic
- 2 tablespoons hoisin sauce
- 1/4 cup dark brown sugar
- 1 tablespoon ground ginger
- 1/2 - 1 teaspoon red pepper flakes, to taste
- 1/4 cup cornstarch
- 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
- 1/3 cup fruity white wine
Method
- Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
- Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
- Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
- Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
- Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
- Stir, and serve over rice or noodles.
- Note: if I wasn't doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.
