Crock Pot Mongolian Beef

…aaaand here’s the other successful crock pot recipe I promised. (crock pot chicken below)

I know this sort of has 3 strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry Easy and fast are my friends, tidy and convenient seem to be on strike.

I’m still surprised I have another successful crock pot recipe. I’m convinced it has something (if not everything) to do with the fact that neither this or the Honey Sesame chicken included some sort of “cream of crap” mixed in.

Unlike the sweetness that the chicken held, this one isn’t sweet at all. It’s slightly tangy and spicy, and the meat is tender. It’s really good – I’ve already made it twice.

I don’t know if I could give up these ingredients for 40 days – I’m not even capable of eliminating bread for 7 days at Passover. Can you just stop folding laundry? That I could do.

Crock Pot Mongolian Beef
Serves 4
Prep time: 20 minutes
Cook time: 4 hours on low

Ingredients
• 1 1/2 pound flank steak or ball tip steak
• 1/4 cup cornstarch
• 1/2 cup soy sauce
• 1/4 cup white wine
• 1/4 cup cooking sherry
• 1/2 tablespoon white wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon molasses
• 1 teaspoon ginger
• 1 teaspoon dried onion
• 1/4 teaspoon black pepper
• 1/2 teaspoon red chili flakes
• 3 tablespoons brown sugar
• 1/2 tablespoon peanut butter (I used sunflower butter)
• 3 cloves garlic, minced
• 4 scallions, chopped

Directions

Slice the meat thin and coat evenly with the cornstarch, shaking off any excess. Put all the liquids and dry spices into the crock pot, add sunflower butter (or peanut butter) and mix well. Add garlic and scallions. Put meat on top, toss gingerly. Cover and cook on low for 4 hours. Serve over white rice.

Crock Pot Honey Sesame Chicken

My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner. But I love Nicole.

So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together. Are you reading Nicole? I AM SO THERE FOR YOU.
Problem is, most crock pot meals are just. not. good. Granted, they don’t usually reach this extreme of awful, but after much trial and error and many crock pot recipes gracing my table over the past several years, it’s my firm opinion that combined foods and textures are really not meant to slow cook together over an 8-hour period of time.

But I keep trying. Because eventually I’m going to find a winner. And guess what? I not only found one, but two (!) fantastic crock pot recipes last week. I’m still reeling in shock and delight. This one first. (The second one coming soon.) For starters, you don’t need to saute the chicken before transferring it to the crock. (Which frees up 5 minutes that you I can waste on Facebook and Pinterest. Score.)

The red pepper flakes and sesame seeds, along with chopped scallions that I added, balanced out some of the sweetness. I also opted not to combine the cooked chicken back with the sauce – there was a lot of sauce – instead, I decided to put the chicken on the rice and then pour some sauce on top, to taste.
This was SO good, and not at all one dimensional like I was expecting. Really excited about this. For Nicole. And me!

Crock Pot Honey Sesame Chicken

Serves 4. Prep time: 10 minutes. Cook time: 4 hours on low

Ingredients

• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (I used low sodium)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped

Directions

Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.

Crockpot / Slow Cooker with Bill & Sheila

_____________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information)

Return from crock pot to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:




Follow spanishchef.net on TWITTER