Crock Pot Mongolian Beef

 

One thing which I have made a practice of over the years has been popping something into the crock pot early Sunday morning so that I have a delicious meal to come home to.  It makes perfect sense and means I always have something tasty waiting for me upon my return! 

It doesn't take a lot of effort really.  I usually pick something which is quick and easy to throw together. 

 

The other day I had picked up a small pot roast, about 2 1/2 pounds, at the grocery store for a really good price. I had plans to crock pot it on Sunday.

This week, however, I didn't want to make a Classic Pot Roast, as good as that is.  Come Sunday morning I was craving something different!  

 

 

I love Oriental flavors and had been noticing a lot of recipes recently for Mongolian Beef.  They all looked good and sounded delicious.

I have never had Mongolian Beef, true confession. But in looking at it, the dish looks very similar to teriyaki   I adore the flavors of teriyaki.  Soy, ginger, garlic, brown sugar, rice wine vinegar . . . 

 

I had seen a recipe for a crock pot Mongolian Beef which used strips of flank steak. This looked very good as well.  However, as most of you know, I can be rather lazy from time to time.

Plus I didn't have flank steak.  Also on Sunday morning I did not have the time to be slicing beef into strips.

 

I thought to myself why could I not use these same flavors and make a pot roast of sorts?  A Mongolian Beef pot Roast as it were.  Why not indeed!

And then I thought, at the end I could shred it like you would my Mississippi Pot Roast. This sounded like a very tasty idea and so that is exactly what I did, with excellent results I might add! 

 

WHAT YOU NEED TO MAKE CROCK POT MONGOLIAN BEEF

Simple, simple, simple . . . 

• 2 1/2 pound beef braising roast
• 1 tsp fresh ginger, minced
• 2 TBS garlic, minced
• 1 cup (240ml) low sodium soy sauce
• 1 cup (240ml) water
• 1/3 cup (56g) soft light brown sugar
• 1 TBS rice wine vinegar
• 1/4 tsp crushed chili flakes (optional)
• thinly sliced green onion to serve

    

 

Now I know that rice wine vinegar is not a traditional ingredient used in Mongolian Beef, but I do love it.  I added a tiny bit to help to counteract some of the sweetness from the brown sugar.

I did wonder at using a full cup of soy sauce.  It seemed like a lot, but then I just threw caution to the wind and went with it. I did use a low sodium sauce.

 

If you don't have fresh ginger or garlic, you can use powdered. Not the SALT ones. Just unadulterated powders. There is already enough salt in the soy sauce.

I used 1 1/2  tsp garlic powder and 1 tsp ginger powder because I did not have any fresh.

I was tempted to use a brown sugar substitute but then went with real brown sugar. I think this was the wisest choice to make.  I also added some crushed chilies. Not a lot because I don't like really hot spicy food.

 

HOW TO MAKE CROCK POT MONGOLIAN BEEF

Nothing could be easier.  Really.

Mix the soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar and chili flakes together in the slow cooker. Add the beef roast, turning it to coat it.

Cook on low for 7 to 8 hours, until very tender. Alternately you can cook on high for about 3 1/2 to 4 hours. I prefer the longer slower cook time.

 

It is done when the meat will shred easily with two forks. Shred with two forks and mix into the pan juices. 

If you think the pan juices are too thin you can thicken them with a corn starch slurry. (3 TBS corn starch, 2 TBS water. Stir into the juices and cook on high for 15 minutes or so until thickened.) 

I didn't bother as I thought it was perfect just as it was. Scatter the top with the spring onion and serve.

 

This is excellent served with steamed basmati or jasmine rice, or even regular long grain rice for that matter.  That is how I enjoyed it, with some steamed broccoli on the side.

I think it would also be very good as a type of Oriental Beef Dip served in the bun with some of the pot juices as a dip. 

 

This was incredibly delicious.  Just a tiny bit spicy, with beautiful oriental flavors.  Not too sweet either or too salty.

I am looking forward to the leftovers. I think some of them would be excellent in fried rice!! Mongolian Beef Fried Rice. Now doesn't that sound tasty??  I think so!!

Crock Pot Mongolian Beef

Yield: 4 with leftovers

Author: Marie Rayner

Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M

Tender, tasty and totally hands off! What more could you ask for? Delicious served with some steamed rice and a vegetable on the side. The leftovers make great fried rice!

Ingredients

• 2 1/2 pound beef braising roast
• 1 tsp fresh ginger, minced
• 2 TBS garlic, minced
• 1 cup (240ml) low sodium soy sauce
• 1 cup (240ml) water
• 1/3 cup (56g) soft light brown sugar
• 1 TBS rice wine vinegar
• 1/4 tsp crushed chili flakes (optional)
• thinly sliced green onion to serve

Instructions

1. Mix the soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar and chili flakes together in the slow cooker.
2. Add the beef roast, turning it to coat it.
3. Cook on low for 7 to 8 hours, until very tender. Alternately you can cook on high for about 3 1/2 to 4 hours. I prefer the longer slower cook time.
4. It is done when the meat will shred easily with two forks.
5. Shred with two forks and mix into the pan juices. If you think the pan juices are too thin you can thicken them with a corn starch slurry. (3 TBS corn starch, 2 TBS water. Stir into the juices and cook on high for 15 minutes or so until thickened.) I didn't bother as I thought it was perfect just as it was.
6. Scatter the top with the spring onion and serve.

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