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Slow Cooker Mongolian Beef
October 30, 2012

I made the recipe as written, minus half the amount of sugar... it ended up way too salty and the sauce was definitely abundant. I had doubled the recipe and added the onions in when there was only an hour left to cook - that way there was still a little bit of a crunch and the onions were all cooked through. I ended up adding in about a cup of water and some sesame oil to improve the flavor (too much hoisin sauce for me).

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