Crockpot Mongolian Beef

Ingredients:

•   1.5 pounds beef flank steak, cut into stir fry sized strips

•   2 Tablespoons olive oil

•   0.5 teaspoons minced ginger

•   2 cloves garlic, minced

•   0.75 cup soy sauce (I use lite soy sauce/low sodium)

•   0.75 cup water

•   0.75 cup brown sugar

•   0.25 cup cornstarch

•   0.5 cup shredded carrots

•   3 medium green onions, chopped

Directions:

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.  Serve over rice or noodles, if desired.

Freezing Directions:

Coat flank steak in cornstarch. Combine remaining ingredients and place in freezer bag.  Add steak to bag. Label and freeze,  To serve: Thaw. Cook in crockpot on high for 2-3 hours or on low for 4-5 hours.

Servings: 4

 I doubled this recipe to accommodate the 8 serving requirement, but this will feed our family without doubling.

Serve over rice.  It makes a nice rice bowl when you add veggies to the crockpot.  I usually add broccoli and carrots.  You could serve veggies on the side.  My family loves this.   Thanks everyone for changing the date this month!!