Red Meat Allergy Friendly Crockpot Mongolian Beef

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

Red Meat Allergy Friendly Crockpot Mongolian Beef

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Ingredients

4 servings

1 ½ lb flank steak, thinly sliced against the grain into ¼-inch strips
Simple Truth Boneless & Skinless Chicken Thighs Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb Nature's Promise Boneless Skinless Chicken Thigh Family Pack
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Chef's tip
Use the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak.
¼ cup cornstarch
4 green onions, cut into 1-inch pieces

For the sauce

⅔ cup low-sodium soy sauce
½ cup water
½ cup packed light brown sugar
1 tbsp sesame oil
1 tbsp fresh ginger, grated
4 cloves garlic, minced
½ tsp red pepper flakes
2 tbsp cornstarch
2 tbsp cold water

For serving

3 cups cooked white rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
Place the sliced flank steak in a large zip-top bag or bowl and toss with 1/4 cup cornstarch until every piece is evenly coated.
2
In a medium bowl, whisk together the soy sauce, 1/2 cup water, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar is fully dissolved.

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