Mongolian Beef

Serves: 5-6

• 1 1/2 lbs flank steak
• 1/4 c corn starch
• 2 Tbsp olive oil
• 1/2 tsp minced ginger
• 2 cloves minced garlic
• 3/4 c low sodium soy sauce
• 3/4 c water
• 3/4 c brown sugar
• 1/2 c shredded carrots
• 3 medium green onions, chopped

Instructions

Cut the steak into 2-inch-wide strips with the grain, then slice across the grain into 1/8-inch-thick slices. (You can use skirt, hanger, or flatiron steaks as a substitute for flank. I have also used top round.)
Coat steak pieces in cornstarch.
Add remainder of ingredients to slow cooker and stir well to combine.
Place coated flank steak into the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours.
Serve over rice or noodles, if desired.

To Freeze: Combine ingredients and place in freezer bag. Add coated steak to bag, keep in seperate layer. Label and freeze.

To serve: Thaw. Cook in crockpot on high for 2-3 hours or low for 4-5 hours.