Spicy Mongolian Beef


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!)
30g cornflour
2 tbsp olive oil
2 garlic cloves, minced
150ml soy sauce
150ml water
150g brown sugar
1tsp chilli flakes
90g grated carrots
Sliced spring onions 

Cut the beef steak into thin strips and coat well with the cornflour. You can either do this in a ziplock bag or simply place in a bowl and mix well.

Put the olive oil, minced garlic, soy sauce, water, brown sugar, chilli flakes and grated carrots into the slow cooker. Stir ingredients to mix.  Add the sliced beef to the slow cooker and stir again until completely coated in the sauce.

Cook on low for 4-5 hours or high for 2-3 hours.

And then eat!

I served this with steamed white rice and sliced spring onions to garnish. Oh and a pile of Thai crackers on the side.


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