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Slow Cooker Mongolian Beef
October 02, 2009

I used a 2 1/2 lb flank steak so I doubled the sauce, which was probably not necessary since there was so much in the end. I only added half the brown sugar called for and it was still very sweet. I also added a couple of tablespoons of asian chili sauce to give it some heat and saved the green onions until it was almost done. I thought it was excellent! Served with white rice and green beans.

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