This was great! I just used chicken instead of beef, and halved the sugar. I also left out the soy sauce and garlic, along with not having any green onions, so I left them out also. Basically I just made fried chicken. (Not really, but this is how all the comments are on allrecipes anymore, so I didn't want to stand out.)
Excellent. I eliminated the bowls altogether. Reduce soy sauce and brown sugar to 1/2 cup, increase water to 1 1/2 cups Put corn starch and steak strips into a sealable baggie and shake to coat. Add all other ingredients (except carrots) to crock pot and mix. Stir in coated steak until all pieces are covered. Cook on high for 2 hours. After 2 hours add carrots and continue cooking for 1 more hour .
This is a fantastic recipe w modifications. I used 1/2 cup soy sauce; 1/2 cup loosely packed brown sugar, enough cornstarch to completely coat the meat (I used triangle steak) and nearly 2 cups of water to get the right thickness. An hour before serving time, I added 1 cup shredded carrots, 1 sliced onion and 1 sliced pepper. Yummy.
This is one of the best slow cooker recipes I have made in a long time. Both in terms of ease and quality.
Reduced the brown sugar to 1/2 cup per many suggestions, and I think this was fine, although I suspect it would have been just fine as originally directed.
I also substituted a flat iron steak for the flank steak because the flanks were all two pounds or more. I've grilled flatirons quite a bit and knew they would be similar, plus they were cheaper.
I cut the steak into strips before the cornstarch step. This gave more surface area to be coated with the cornstarch, although I am not sure why it is even necessary to coat the meat as the marinade surely washed it off. It probably could just be whisked into the soy mixture at the beginning. But I followed instructions except used a gallon zip lock back to shake the beef for coating. I marinated in the same bag I used to shake it up with the cornstarch. The whole concoction fit easily in my 2.5Q slow cooker. (I wish all slow cooker recipes would tell you what size you need. Sometimes I guess too small and wind up having to transfer to a bigger slow cooker, and nothing aggravates me more than dirtying up dish for no good reason and then having to wash it.)
I checked it at about 2:30 and it was not tender. But by 2:45 some marvelous chemical or thermodynamic reaction had taken place and it was just perfectly tender and flavorful. Served on jasmine rice.
This rating is for Stephen Spradley's review. I laughed out loud! I do believe he is making fun of all the people who completely change a recipe and then give it a poor rating! If you completely change a recipe, you shouldn't rate it at all, let alone give it a poor rating. Yes, we all make our own modifications to our personal preferences and that's fine. Cudo's to you Stephen!!
This recipe was not bad, but it needs to have the sugar content cut back. I subbed half of 3/4 cup Splenda brown sugar mix for 3/4 cup regular brown sugar, but it was very sweet (and I like sweet in my marinades). Next time I will try 1/3 cup regular brown sugar (or half of a 1/3 cup if using Splenda brown sugar blend). Other than that, it is a GREAT weeknight meal when served with Jasmine rice (w/ a little sesame oil and salt added when cooking) and roasted broccoli florets (mixed w/ a little sesame oil and salt and then roasted at 400 for roughly 10 minutes).
Probably one of my favorite mongolian beef for the slow cooker. For the next time though, I would either use low sodium soy sauce or lessen it; Control the sweetness for you liking. I did not use the carrots because I was using the carrots to our side dish. Of course, you may add onions and red bell peppers for the last hour or so....
It looks good and I want to try it. This may be a stupid question: do you slice the flank steak before marinating or after cooking? Thanks in advance! I hope I can come back and revise my rating if I need to!
This recipe was very good but next time I won't add a red pepper or onion, as a previous reviewer had done. The extra vegetables released a lot of water into the sauce and, in my opinion, made it too diluted. I prefer a richer, more concentrated sauce. It was served over rice noodles.
I only added 1/3 cup brown sugar, and used low sodium soy sauce. Definitely will make it again.
I made this following the recipe exactly and it was way to salty. I think this recipe has potential but needs some major edits. Maybe low sodium soy sauce and less of it? And less sugar.
