Mongolian Beef - Crock

This is a family favorite. We love Chinese food, so I am always looking for recipes to make at home. If I achieve this in the crock pot, that is a BONUS! This is one of the recipes. Because we use lean grass fed beef, the slow cooking it real benefit because like venison it is a leaner meat that really works best when marinated or slow cooked for many of the cuts. We double this recipe.

1/4C cornstarch

1.5 lb beef, sliced into thin strips

3 cloves of garlic, minced

1 tsp dr. onion

1/2C Tamari Sauce (I use Braggs Liquid Aminos)

1/4C white wine (I have used both dry and sweet, both are good, sweet is better)

1/4C sherry (or red Chinese wine if you are lucky enough to have a source!)

1.5 tsp white wine vinegar

1tsp sesame oil

1tsp molasses

1tsp dr. ginger + (If you have grated fresh, use 1-2 T instead. This is my preference.)

1/4 tsp pepper

1 tsp dr. red pepper flakes

1.5 tsp peanut butter

3T maple sugar (rapedura, sucanat or brown sugar)

8 green onions, chopped to garnish at the end (Or 1 large onion, cut into large pieces thrown in the pot to cook with th rest of the stuff.)

1. Put meat strips in a ziplock bag with cornstarch and toss to coat well and set aside.
2. Mix the remaining ingredients in the crockpot.
3. Put the coated meat in the crock and toss gingerly to coat with the sauce.

Cook on Low for 4-6 hours

Served over rice, or noodles. I like to serve a green veggie with it like brocc, peas, greens or green beans.