Monday, August 5, 2013

On Our Plates: Easy Crockpot Mongolian Beef

So before Felicity was born, when the nesting took over, Mommy made many, many crockpot meals and froze them. Well, sadly, we've just about eaten them all. The convenience of those meals cannot be overstated. Most of them were able to feed us two or three times (ain't no shame in great leftovers). And we're ready to share with you exactly which ones didn't taste like cream of glue.

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

  1. Freezer directions- mix everything together, dump into a labeled freezer bag, seal, freeze.
  2. 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. 
  3. 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!"

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