The majority of the astounding fiery/sweet kinds of Mongolian hamburger, yet in an inconceivably simple moderate cooker dinner with only 10 minutes of prep. This is the Mongolian meat recipe for the busiest of individuals!
Who here cherishes Chinese take-out style suppers? *raises hand frantically* I adore all the strong flavors, incredible sauces, and how rapidly things cook! One thing I don't care for however, is the manner by which rushed it tends to be to prepare take-out style dinners at home. The idea of a pan fried food is that things cook actually rapidly, which means you must have each segment in the recipe prepared to go… and things can STILL get upsetting right?
The primary concern I cherish such a great amount about this Mongolian meat recipe is that not normal for some moderate cooker dinners, it's made altogether in the moderate cooker, with no additional means to take. No carmelizing the meat, no searing… simply including every one of the fixings, turning on the moderate cooker and leaving. Just astonishing.
What's more, this feast is positively not short on flavor! The garlic and ginger bring a lot of great Mongolian hamburger season, and joined with sweet/heat mix of darker sugar and Sriracha sauce… it's a powerhouse of stunning flavors! Commonly Mongolian meat is made with soy sauce, darker sugar, ginger, and garlic. I like mine to be somewhat sweet and hot, so I add some Sriracha to it too.
Also try our recipe Slow Cooker Teriyaki Beef
The most straightforward way you can make a Mongolian hamburger recipe! The meat gets meltingly delicate in the moderate cooker and the sauce turns out to be unfathomably smooth, with extraordinary fiery/sweet enhances!
INGREDIENTS
- 1 1/2 lbs thinly sliced flank steak (1/4 inch thick)
- 1/4 cup cornstarch
- 1 Tbsp vegetable oil
- 3-4 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 3/4 cup water
- 3/4 cup reduced sodium soy sauce
- 3/4 cup light brown sugar, packed
- 1 - 2 tsp Sriracha sauce (can substitute with red pepper flakes or cayenne instead - in whatever amount you prefer)
- 1 cup shredded carrots
- 4-6 green onions, thinly sliced
- sesame seeds, for garnish
INSTRUCTIONS
- Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it's less messy to do in a bag.
- To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
- Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
- Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
- Serve over white rice and garnished with green onions and sesame seeds if desired.
Read more our recipe : Fish Taco Bowl
For more detail : https://bit.ly/2HyPgaV
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