Up first, Easy Crockpot Mongolian Beef. This was totally up our alley. Saucy. Oriental. And there was rice. Vivian loves rice...but why does it have to be one of the messiest foods?? Sticky rice doesn't exactly sweep up off the floor nicely. And there was hoisin (look in the international aisle at the grocery). Tim doesn't actually believe hoisin is an ingredient; he eats it like a condiment. Anyways, here's the tried and true recipe. We hope you like it, too.
Easy Crockpot Mongolian Beef
1 lb. stew meat
2 tsp. olive oil
1 onion, thickly sliced
1 tbsp. minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp. fresh minced ginger
1/2 cup hoisin sauce
- Freezer directions- mix everything together, dump into a labeled freezer bag, seal, freeze.
- If you remember, take the bag out of the freezer the night before and let it defrost in the fridge. Cooks fine without doing this, just give it the full 8 hours to cook. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer, just add a bit more water so it doesn't dry out.
- Serve with fresh sliced green onions (if you have any in the veggie drawer, tastes fine without them) and rice.
As Backpack would say, "Yum yum yum yum yum, ¡delicioso!"