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interests / rec.food.cooking / Re: REC: Crock Pot "Mongolian" Beef

SubjectAuthor
* REC: Crock Pot "Mongolian" Beefjmcquown
+- Re: REC: Crock Pot "Mongolian" Beefsongbird
`* Re: REC: Crock Pot "Mongolian" Beefcshenk
 `- Re: REC: Crock Pot "Mongolian" BeefHank Rogers

1
REC: Crock Pot "Mongolian" Beef

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From: j_mcqu...@comcast.net (jmcquown)
Subject: REC: Crock Pot "Mongolian" Beef
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 by: jmcquown - Fri, 17 Nov 2023 19:15 UTC

A friend served this last year and it was really tasty. She gave me the
recipe. Flank steak is the star of this Chinese restaurant-style "beef
& broccoli" dish. Yes, I'll be serving it with broccoli.

1-1/2 lb. flank steak, sliced thinly against the grain (partially
freezing it makes it easy to slice)
1/4 c. cornstarch
1 Tbs. toasted sesame oil
1 tsp. minced garlic
1 tsp. minced ginger
1/2 c. low sodium soy sauce (or go crazy and use whatever soy sacuce you
prefer)
1/3 c. brown sugar
1/2 c. water
1/2 c. green onions, cut into 1/2" pieces

Place the flank steak in a bowl with the cornstarch and toss to coat
evenly. Place the flank steak in the crock pot.

Combine the sesame oil, garlic, ginger, soy sauce, brown sugar and
water. Pour over the meat in the crock pot and stir to coat. Cover and
cook on HIGH 2-3 hours or on LOW 4-5 hours. Stir in the green onions
just before serving.

Jill

Re: REC: Crock Pot "Mongolian" Beef

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From: songb...@anthive.com (songbird)
Newsgroups: rec.food.cooking
Subject: Re: REC: Crock Pot "Mongolian" Beef
Date: Fri, 17 Nov 2023 22:33:43 -0500
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 by: songbird - Sat, 18 Nov 2023 03:33 UTC

jmcquown wrote:

uh, no way would i put brown sugar in mongolian beef.
IMO at that point you've just gone off into BBQ sauce
like food and i don't taste sweet in the mongolian
beef other than what the onions provide.

songbird

Re: REC: Crock Pot "Mongolian" Beef

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NNTP-Posting-Date: Sun, 19 Nov 2023 00:56:04 +0000
From: csh...@virginia-beach.net (cshenk)
Subject: Re: REC: Crock Pot "Mongolian" Beef
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 by: cshenk - Sun, 19 Nov 2023 00:56 UTC

jmcquown wrote:

> A friend served this last year and it was really tasty. She gave me
> the recipe. Flank steak is the star of this Chinese restaurant-style
> "beef & broccoli" dish. Yes, I'll be serving it with broccoli.
>
> 1-1/2 lb. flank steak, sliced thinly against the grain (partially
> freezing it makes it easy to slice) 1/4 c. cornstarch
> 1 Tbs. toasted sesame oil
> 1 tsp. minced garlic
> 1 tsp. minced ginger
> 1/2 c. low sodium soy sauce (or go crazy and use whatever soy sacuce
> you prefer) 1/3 c. brown sugar
> 1/2 c. water
> 1/2 c. green onions, cut into 1/2" pieces
>
> Place the flank steak in a bowl with the cornstarch and toss to coat
> evenly. Place the flank steak in the crock pot.
>
> Combine the sesame oil, garlic, ginger, soy sauce, brown sugar and
> water. Pour over the meat in the crock pot and stir to coat. Cover
> and cook on HIGH 2-3 hours or on LOW 4-5 hours. Stir in the green
> onions just before serving.
>
> Jill

That does sound good!

Re: REC: Crock Pot "Mongolian" Beef

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 by: Hank Rogers - Sun, 19 Nov 2023 01:02 UTC

cshenk wrote:
> jmcquown wrote:
>
>> A friend served this last year and it was really tasty. She gave me
>> the recipe. Flank steak is the star of this Chinese restaurant-style
>> "beef & broccoli" dish. Yes, I'll be serving it with broccoli.
>>
>> 1-1/2 lb. flank steak, sliced thinly against the grain (partially
>> freezing it makes it easy to slice) 1/4 c. cornstarch
>> 1 Tbs. toasted sesame oil
>> 1 tsp. minced garlic
>> 1 tsp. minced ginger
>> 1/2 c. low sodium soy sauce (or go crazy and use whatever soy sacuce
>> you prefer) 1/3 c. brown sugar
>> 1/2 c. water
>> 1/2 c. green onions, cut into 1/2" pieces
>>
>> Place the flank steak in a bowl with the cornstarch and toss to coat
>> evenly. Place the flank steak in the crock pot.
>>
>> Combine the sesame oil, garlic, ginger, soy sauce, brown sugar and
>> water. Pour over the meat in the crock pot and stir to coat. Cover
>> and cook on HIGH 2-3 hours or on LOW 4-5 hours. Stir in the green
>> onions just before serving.
>>
>> Jill
>
> That does sound good!
>

Her majesty's recipes are always excellent.

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