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Slow Cooker Mongolian Beef
September 29, 2009

This was a really good meal. I spread it over a bed of white sticky rice and my wife loved it. Things I may change for the next time I make this: I used Teriyaki Sauce instead of soy (I didn't have soy sauce), so I should reduce the amount of brown sugar. I would also throw in the green and white onions at about 2hrs into cooking so they don't just turn into sauce, I think if they cooked for less time they would add more appeal and substance to the dish. I also added red pepper flakes to spice it up a little, I think I put in about a tablespoon and it was a mild spice.

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