I have been craving Chinese-Asian food. It is making me crazy. I don’t care what dish we have at this point – Lemon Chicken, Fried Rice, Beef and Broccoli. It all sounds delicious. Hubby and I were talking that I might need to whip up a giant batch of chicken and make different sauces – one Sweet and Sour, one Lemon and one Orange Chicken.
When this pandemic stay-home order is lifted, I don’t know where we will run to first – our favorite Chinese or our favorite Mexican. I’m thinking Mexican. We love the wait-staff and miss them very much. And we love the margaritas, although Hubby has perfected his bar-skills beautifully.
Hum, wonder what kind of cocktail goes well with Mongolian Beef?
Spray a 4-quart slow cooker with cooking spray. Set aside.
Peel and finely dice the ginger root; set aside. Peel and finely mince the garlic; set aside.
In slow cooker, stir together soy sauce, brown sugar, sesame oil, ginger root and garlic.
In large bowl, toss beef with flour to coat. Discard any excess flour.
In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add half of the beef; cook 5 to 7 minutes, stirring occasionally, until browned. Transfer to slow cooker. Repeat with remaining 2 tablespoons oil and half of beef.
Add stock to skillet; heat to boiling over medium-high heat, scraping up any brown bits at bottom of skillet. Add to slow cooker; stir to combine.
Cover; cook on Low heat setting 8 to 10 hours or until beef is tender and sauce is thickened. Add carrots and vinegar to slow cooker; stir to combine. Cover; cook about 30 minutes or until carrots are tender.
Steam rice according to steamer instructions. Keep warm until ready to serve.
Thinly slice the green onions on the diagonal; set aside until ready to serve.
Spread rice over individual plates. Ladle Beef over the rice. Garnish with green onions and sesame seed.