Today’s post is another one for my Recipe Swap Club, and I’m pretty excited about it. I got Simply Delish Eats this time, and I picked her delicious Slow Cooker Mongolian Beef.
The goal is to duplicate the recipe, but I had to make a few substitutions. They didn’t have enough Flank Steak when I went to the store and since I had two cranky kids with me, I decided not to make a second stop and got a London Broil instead. It worked beautifully.
Instead of shredded carrots, I just sliced up a bunch on a mandolin. And I have no idea what happened to the jar of ginger paste that was in my cart, but it did not make it into my car, so I used powdered ginger instead.
I thought this recipe was a little bit sweet for my tastes, but the rest of my family loved it just the way it was. I might try it next time with 1/2 cup brown sugar instead of 3/4 cup brown sugar, though. Or maybe I’ll just add some sambal to contrast the sweet with a kick of spicy.
Mongolian beef calls for thinly sliced beef, and the only way to get that really is to do it yourself. But don’t be intimidated by slicing up your own beef. Just make sure you have a sharp knife and cut it as thinly as you can. There’s no wrong way to do it! Some pieces will be little and some will be bigger, but they will all turn out tender and flavorful in the end.
I definitely need to make more Asian dishes like this Mongolian Beef in the slow cooker. They are always some of my favorites. What’s your favorite slow cooker recipe for Asian food? Tell me in the comments!
This post is for Recipe Swap Club. The recipe was originally posted on Simply Delish Eats.