Now THIS is a slow cooker recipe I can get on board with. Aside from slicing the beef, it’s a chuck-it-in-the-crockpot totally faff-free recipe, and it’s delicious to boot!
I’m having a complete love affair with beef at the moment, especially in the slow cooker. Delicious melt-in-your-mouth beef. The original recipe calls for ‘skirt’ which I guess you can only really get at a butchers? I’ve certainly never seen it labelled as such in Morrisons but I’m not that fussy and when it comes to recipes like this, I’ll use whatever is on offer. In this case, I used braising steak because it was bargainous and it was perfect. In another situation, I might use rump steak, I think anything goes!
The flavour of this was amazing and while I have called it “spicy” the chilli flakes really just added a nice little kick. I only used a tsp as my family aren’t keen on spice but if you prefer things hotter, fill your boots! Alternatively, it will do no harm to just leave the chilli out altogether.
This recipe serves 2-3. I’m sure it’s meant to serve more, but, you know.
Spicy Mongolian Beef
600g beef steak (approx weight, cut to suit!)
2 tbsp olive oil
2 garlic cloves, minced
150ml soy sauce
150g brown sugar
1tsp chilli flakes
90g grated carrots
Sliced spring onions
I served this with steamed white rice and sliced spring onions to garnish. Oh and a pile of Thai crackers on the side.