Oh gosh, we are definitely into autumn here on my little patch of heaven, which means we’re still busy outdoors getting all the potted plants and gardens transitioned to winter’s chill.

Oh gosh, we are definitely into autumn here on my little patch of heaven, which means we’re still busy outdoors getting all the potted plants and gardens transitioned to winter’s chill.

That’s why today’s recipe that I chatted about with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio, is perfect. Some of you remember that beef, during Bible days, was not eaten on a regular basis. Too valuable of a working animal!

This recipe can be adapted, as Matt said, to use aminos instead of soy, etc.

Anyway, here it is and I sure hope you like it as much as we do. The original one came from Regan, in our recipe group. A winner!

Slow-cooker Mongolian beef

There’s plenty of sauce to soak up the rice. 

Ingredients

2 to 2-1/2 pounds flank steak

1/4 cup cornstarch

1 generous tablespoon minced garlic

1/4 teaspoon hot red chili flakes 

1/2 to 3/4 cup brown sugar – I used dark brown 1/2 cup

1 generous tablespoon grated fresh ginger root

2 tablespoons olive oil

3/4 cup water

3/4 cup soy sauce or more to taste

Cooked rice

Green onions, sliced, for garnish

Instructions

Toss steak with cornstarch to coat evenly. 

In sprayed slow cooker, place garlic through soy sauce and mix well.  Add steak, stir to coat, and cook on high 2-4 hours, until steak is cooked through. Mine was done in 2-1/2 hours. Cut across grain in strips. Some will fall apart. That’s OK.

Serve over rice and top with onions and sauce.