Slow Cooker Mongolian Beef

 Several years ago, I went to dinner at P.F. Chang's (which is a Chinese food restaurant chain). OMG it's SO delicious. I had the Mongolian Beef, and it quickly became one of my all time faves. I order it literally every time I go back, which is not often enough, btw. (Anyone wanna go?)
 Ever since then, I've been on the lookout for any recipes or restaurants that could even come close. The tender beef, the sweet/salty sauce, no one else's seemed to compare. Well, until NOW!
OK ok, well maybe it's not EXACTLY as good, but so far this one comes closest to the mark. It's from a blog called The Recipe Critic and I tweaked it ever so slightly. It's super easy too, especially since you make it in the crock pot! So, if you want the BEST Mongolian Beef EVER, then you need to go to P.F. Chang's, but in the meantime this one will definitely satisfy your craving. Now all I need to do is get the recipe for their Orange Peel Chicken...  mmmm.



1 1/2 pounds flank steak
1/4 cups cornstarch
2 tablespoons olive oil
1/2 teaspoons minced garlic
1/2 tsp minced fresh ginger root
3/4 cups soy sauce
3/4 cups water
3/4 cups brown sugar
1 cup grated carrots
sliced green onions, for garnish



 Cut steak into thin strips. In a ziploc bag add steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker.
Stir ingredients. Add coated and steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
Serve over rice and garnish with green onions.



Tips:
I wasn't able to find flank steak, so I used a Top Round (London Broil) steak.
I was also just shy of 3/4 cup of soy sauce, so I added a little Worcestershire Sauce to make up the difference. Worked perfectly well!