Mongolian Beef from the Slow Cooker

Ingredients

• 0.25 cups cornstarch
• 1 beef flank steak , 1 1/2 pound
• 0.75 cups water
• 0.75 cups soy sauce
• 0.75 cups brown sugar
• 0.5 cups shredded carrots
• 3 greens onions , chopped
• 2 tablespoons olive oil
• 2 cloves garlic , minced
• 0.5 teaspoons minced fresh ginger root

Instructions

1. 1

   Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.

2. 2

   Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.

3. 3

   Place the bag of marinating beef into the freezer until the day before you wish to prepare it.

4. 4

   Remove the bag from the freezer. Place it into a bowl in the refrigerator to thaw for at least 24 hours. Empty the bag into a slow cooker. Cover and cook until beef is tender, on Low for 4 to 5 hours or High for 2 to 3 hours.