Mongolian beef crock pot recipe - kathy shannon

1. Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

2. Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

3. Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots.

4. Serve over rice, (I prefer sticky rice)

5. Optional: garnished with sesame seeds and/or green onions. Serve with broccoli