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Recipe Review | Mongolian Beef (Crock Pot)

Monday, December 9, 2013

This one is a triple threat: inexpensive, easy, and delicious! I'm not sure where the original recipe came from. This was in one of the "sets" of freeze-ahead meals that my friend Gretchen and I send each other. My family has enjoyed this meal no less than 3 times in the last 3 months and it always delights!

(Crock Pot) Mongolian Beef
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What you need:
2 pounds stew meat
2 teaspoons olive oil
1 onion, thickly sliced
1 tablespoon fresh minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1 teaspoon fresh ginger (you can substitute the grated ginger from the squeeze tube)
1/2 cup hoisin sauce
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What to do if you're making it for NOW:
1. Place all the ingredients into the crock pot.
2. Cook on LOW for 6-8 hours.
3. Serve over rice with a side of veggies.
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To freeze-ahead:
1. Write on a gallon-sized freezer bag: "Mongolian Beef, Cook on LOW 6-8 hours, serve over rice with a vegetable side".
2. Place all the ingredients into the bag.
3. Thaw in the refrigerator overnight before cooking.

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1 comment :

Gretchen said...

We love this one too! I can't remember where it came from either! Speaking of, tag - you're it! ;)

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