Name: Slow Cooker Mongolian Beef
Ingredients: 1 1/2 lb (680 g) flank steak, thinly sliced across the grain; 1/4 cup (30 g) cornstarch; 2 tbsp (30 mL) olive oil; 1/2 tsp minced garlic (about 1 clove); 3/4 cup (180 mL) soy sauce; 3/4 cup (180 mL) water; 3/4 cup (150 g) packed brown sugar; 1 cup (110 g approx.) grated carrots; Sliced green onions, for garnish

Ingredients

1 1/2 lb (680 g) flank steak, thinly sliced across the grain
1/4 cup (30 g) cornstarch
2 tbsp (30 mL) olive oil
1/2 tsp minced garlic (about 1 clove)
3/4 cup (180 mL) soy sauce
3/4 cup (180 mL) water
3/4 cup (150 g) packed brown sugar
1 cup (110 g approx.) grated carrots
Sliced green onions, for garnish

Instructions

Put the sliced flank steak and cornstarch in a resealable bag and shake until the beef is evenly coated.
Add the olive oil, garlic, soy sauce, water, brown sugar, and carrots to the slow cooker and stir to combine.
Add the coated beef and stir again until it is covered with the sauce.
Cook on high for 2-3 hours or on low for 4-5 hours, until the beef is tender and cooked through.
Serve over rice and garnish with sliced green onions.