As the case with last week, I’m experimenting with my new slow cooker, so you can imagine trying to experiment with traditional dishes in a new cooking method. This time, I’ve decided to give a Chinese take-out favorite a spin, and experimented with Mongolian Beef. Ingredients
  • 500 Grams Fillet Beef cut into thin strips
  • ¼ Cup Corn Starch
  • 2 Tablespoons EVOO
  • 2 Garlic Cloves crushes
  • ¾ Cup Lite Soy Sauce
  • ¾ Cup Water
  • ½ Cup Brown Sugar
  • 1 TSP Ginger Powder
  • Salt/Pepper to Taste
  • 2 Carrots Grated (make around 1 cup) – Optional
  • 1 Tablespoon Sesame Seeds
  • 4 Large Spring Onions Diced finely
  Directions Toss the beef fillets in corn starch until well covered and set aside Add all the ingredients excluding the Spring Onions into the slow cooker pot and stir well. Add the Beef, stir slightly, and cover. Cook on High Heat for 4 hours. When done, serve and garnish with Spring Onions and Sesame seeds.