Pinterest is an interesting phenomenon. You beg to belong and once inside the (not really) exclusive club, you get to be a voyeur into what others like about the internet. As a food blogger, it makes it so easy to find new recipes. It is also interesting to see how one of your recipes makes it around the service. We have quite a bit of visitors that come to us from Pinterest and I like to trace the visit back to see the dozen layers of “repinning” to the original source. Welcome Pinteresters (Pinteresti…Pinterestians…) and welcome back Maggie…
A lot of folks out there complain about their new Pinterest addictions. I enjoy Pinterest a great deal and have been able to manage well on about 30 minutes a week. I find lots of cool things, and recipes are at the top of the list. Just like with any internet recipe, just because it is posted, doesn’t mean it’s good! As with anything I am about to purchase, I read reviews before deciding to actually try a recipe. This one was promising… but I’ve been here before with slow cooker recipes. Reviews were great,… As I noted in my Crock Pot Creamed Corn post, I am constantly searching for palatable slow cooker recipes. They are sadly few and far between. With cautious optimism, I decided to try. One. More. Crockpot. Recipe.
It was good!!! Thanks to “someone” for pinning this Crock Pot Mongolian Beef recipe from the Very Culinary blog. This is a repeater. The only down side is that it should only cook about 4 hours. So, with my work schedule it won’t be a weeknight dish, it will be great for a busy weekend. And- It. Is. Good. Really, actually good.
I was being super-lazy, so used a microwave rice packet, but steaming rice would make this even better. I didn’t have cooking sherry on hand (oops@ need to add the to the shopping list! Didn’t know I was out!) so I just doubled the white wine. I was tempted to purchase a cheaper cut of meat than the Flank Steak called for in the recipe. I am glad I splurged and bought the pricier Flank Steak. The meat was tender and flavorful. Worth the $7-8. We’ll get 6 servings from this, so the per serving cost is pretty good.
The recipe looks long, but it is mostly spices. In fact, I had everything on hand except the steak. (oh, and the sherry!) So happy that I have one more crockpot recipe I can count on!
Crock Pot Mongolian Beef
What you need:
1 ½ pound flank steak, sliced thinly
¼ cup corn starch
½ cup soy sauce
¼ cup white wine
¼ cup cooking sherry
1T white wine vinegar
1 t sesame oil
1 t molasses
1 t ground ginger
1 t dried minced onion
¼ t ground black pepper
¼ t red chili flakes
3T brown sugar
1T peanut butter- creamy
3 cloves minced garlic
4 scallions, chopped
What to do:
Set aside the sliced steak and the cornstarch. Mix all remaining ingredients, adding the peanut butter last. Mix this well. Place the thinly sliced meat in a bowl, and sprinkle with the corn starch. Stir this about until each slice of meat is well coated. Take out each slice of meat, shake off excess cornstarch, and place it in the sauce mixture. Gently toss the meat in the sauce. Pour it all into the crock pot. (I used a small 2 quart cooker) and cook on low for 4 hours. Serve over white rice.
Rantings of an Amateur Chef 
Slow is my favorite way to cook these days so this will be good to add to my list of things to fix. It should fill the house with fragrant aroma.
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This sounds really delicious! I don’t use a slow cooker very often at all, but I think this tender meat recipe might just be worth breaking it out… thanks for sharing 🙂
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Yay, another crock pot recipe to try! I’ve been searching for new ones lately since the crock pot is a great way to make dinner without heating up the whole house. I will definitely give this one a try!
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This sounds interesting… peanut butter, does it give it a satay sort of flavour? Do you think molasses is what we call black treacle? I’m going to give this a go!
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My husband loves Mongolian Beef. I will have to try this. I really need to use my slow cooker. I’ve had it for fourteen years and I think I’ve only used it once!
I posted your Cauliflower Stuffed Portobello Caps blog to my FaceBook page and one of my friends said she “pinned it” and she said people swooped done on that! I have been telling everyone about it!
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You know I don’t eat beef, but this looks SO GOOD!! I’m going to give it a try and substitute goat for beef. Ill let you know how it goes 🙂
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You are so right that internet recipes can be like rolling the dice. I like slow cooker recipes too and will save this one for future use.
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Looks great! Love that it is over rice:]
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Reblogged this on Low Carb Recipes – Carb Backloading and commented:
Another great post from the Rantings Of An amateur Chef
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I admit that I also am addicted to Pinterest. It is a great place to find new recipes though. This looks like a great recipe. I love crock pot recipes since you only have to spend a little bit of time prepping it and then you can forget about it!
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Our favorite is so easy – even if you make the French dressing from scratch:
4 chicken breasts and thighs
1 can cranberry sauce
1 bottle French dressing
1 package onion soup mix
Above is the recipe from allrecipes.com
We add 1/2 cup red wine, just because 🙂
Pop into slow cooker and let simmer for hours. The chicken will be so tender you can cut it with a fork. Leftovers are even better.
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I love a good Mongolian beef!
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I agree that great pictures are not always the best tasting dish. Some of my favorites just don’t photograph well! Love this recipe and I’ll be trying it soon!
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Mm-HM! This one is a winner!! Thank you!
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I MUST make this recipe, I love my slow cooker and I am always looking for new recipe ideas.
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