1. Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside. 2. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot. 3. Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat. 4. Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir. 5. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour. 6. Stir, and serve over rice or noodles. 7. Note: if I wasn’t doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
