You won’t be able to resist the sweet garlic aromas of this sizzling Mongolian beef as it simmers away in the slow-cooker. Serve it with plenty of rice and veggies to mop up the sticky sauce.
Ingredients
- 1.2kg beef blade steak
- 1/4 cup Woolworths Essentials Cornflour
- 1 tbs ginger, grated
- 4 cloves garlic, crushed
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1 tbsp vegetable oil
- Shallots, to garnish
Method
-
Step 1Trim fat from steak and cut across the grain into 1cm slices. Coat in cornflour and place in the bowl of slow cooker. In a jug, combine ginger, garlic, sugar, soy sauce and oil. Add 3/4 cup water and mix well, then pour over meat in slow cooker. Cook on high for 4 hours, stirring halfway through to ensure everything is coated well in the sauce.
-
Step 2Serve garnished with chopped shallots, with rice and steamed vegetables on the side.
Recipe Notes
You can add sliced carrots and shallot batons to the slow cooker for extra veg.
Any slow-cooking beef cut will do. Flank is great, and rump steak would work well too.
Recipe and photo by Greer Worsley.
Recipe Reviews (12)
JOIN THE CONVERSATION
Log in Register