Slow-Cooker Mongolian Beef Stew
Toss a few Asian-inspired ingredients into your slow-cooker and come home to a hearty and comforting Mongolian Beef Stew.
- 1/4 c cornstarch
- 1/2 c soy sauce or tamari for gluten-free
- 1/4 c mirin
- 1 t sesame oil
- 1 onion diced
- 5 cloves garlic minced
- 1 t dry ginger
- 1/4 t pepper
- 1 T peanut butter
- 1/2 t red pepper flakes
- 1 lb carrots either baby carrot sticks, or carrots cut into large sticks
- 12 oz. bag frozen sugar snap peas
- 2-3 lb beef roast
Combine all of the ingredients except the carrots, peas, and beef in your slow cooker, and whisk together.
Add the carrots, peas, and beef.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove the beef and shred with a fork.
Return the shredded beef to the crockpot and stir everything together.
Serve over rice or Asian noodles.