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I sent this off to AW1Ed. His response: \u00a0Looks good to me.<\/p>\n
Slow Cooker Mongolian Beef<\/strong><\/p>\n This one comes from Betty Crocker’s kitchen, updated December 9, 2019.<\/p>\n Prep time: about 25 MIN<\/p>\n Total including cooking: 8 HR 55 MIN<\/p>\n Servings: 6<\/p>\n Here\u2019s something that should make every home cook happy: There\u2019s tons of flavor in less expensive cuts of meat. The trick is to treat those cheap cuts right, as is done in this recipe, where beef stew meat is browned in a skillet and left to finish off over low heat in a slow cooker. And with the processing plants being shut down, grab what you can find, wrap it and freeze it. I found a delightfully thick chuck roast because no one else wanted it. It gets the crockpot treatment this weekend.<\/p>\n Ingredients<\/strong><\/p>\n \u00bd <\/strong>cup soy sauce<\/p>\n \u00bd <\/strong>cup packed brown sugar<\/p>\n 1 <\/strong>tablespoon toasted sesame oil<\/p>\n 2 <\/strong>tablespoons gingerroot, peeled and finely chopped<\/p>\n 4 <\/strong>cloves garlic, finely chopped<\/p>\n 3 <\/strong>lb beef stew meat<\/p>\n 1\/3\u00a0<\/strong>cup Gold Medal\u2122 all-purpose flour<\/p>\n 4 <\/strong>tablespoons vegetable oil<\/p>\n 1 <\/strong>cup Progresso (or other) beef flavored broth (from 32-oz carton)<\/p>\n \u00be <\/strong>cup julienned carrots<\/p>\n 2 <\/strong>teaspoons cider vinegar<\/p>\n \u00bc <\/strong>cup green onions, sliced thinly on the diagonal<\/p>\n 1 <\/strong>teaspoon toasted sesame seed<\/p>\n Steps:<\/strong><\/p>\n 1 <\/strong>Spray 4-quart slow cooker with cooking spray.<\/p>\n 2 <\/strong>In slow cooker, stir together soy sauce, brown sugar, sesame oil, ginger root and garlic.<\/p>\n 3 <\/strong>In a large bowl, toss beef with flour to coat. Discard any excess flour.<\/p>\n 4 <\/strong>In a 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.<\/p>\n 5 <\/strong>Add broth to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.<\/span><\/p>\n 6 <\/strong>Cover; cook on Low heat setting 8 to 10 hours <\/u>or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.<\/p>\n 7 <\/strong>Garnish with green onions and sesame seed. Serve with cooked rice, if desired.<\/p>\n Note:<\/p>\n Mongolian beef, strangely enough, probably hails from Taiwan and a style of cooking that began in Chinese barbecue restaurants there before skipping the ocean and landing in the United States. Here in the U.S., Mongolian beef is typically made with flank steak and onions and garnished with green onions and sesame seed\u2014as in the recipe. It\u2019s not typically spicy, but add some crushed red pepper flakes, if you like things on the hot side\u2014your kitchen, your rules<\/p>\n Now if that is not hearty enough for your campfire companions, add some corn muffins w\/butter to the lot, or use a couple loaves of “french” bread to make garlic bread and\/or cheesy-garlic bread, along with a plateful of cut-up veggies (crudites), and some good hot beverage to blow off the still-chilly and late spring air.<\/p>\n If you have any room left, apple pie and ice cream are a good way to follow the beef.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"\n