Lately, chinese food has definitely been on my mind. When I came across this recipe for Mongolian Beef Lettuce Wraps I knew I had to see if it compared to the chinese food that I love. I made a couple of changes by using low sodium soy sauce and took the brown sugar from 3/4 cup to 1/2 cup. The low sodium soy sauce made it not quite the same as what you would get with regular take out but it still tasted really good.
I placed ours on lettuce wraps but you could definitely serve over rice or noodles. The crock pot is generally thought of as a fall or winter kitchen appliance but it works out so well when it is hot out as it doesn’t generate so much heat and makes a delicious meal while you are busy with your day.
Lastly, this recipe can also be made ahead and frozen. I have been researching freezer meals and once a month cooking to try out before the baby is born. Stay tuned to see how these recipes work out…I will be sure to share.
Have you ever tried once a month cooking or freezer meals??? Let me know your thoughts!
- 1.5 lbs beef flank steak, cut into stir fry sized strips
- ¼ cup cornstarch
- 2 Tablespoons olive oil
- ¼ teaspoon ground ginger
- 2 garlic cloves, minced
- ¾ cup soy sauce
- ¾ cup water
- ½ cup brown sugar
- ½ cup carrots, shredded
- 3 medium green onions, chopped (extra for garnish)
- Lettuce leaves for wraps
- Coat flank steak in cornstarch.
- Add remaining ingredients except lettuce to crockpot and stir well to combine.
- Place flank steak into the crockpot and cook on high for 2-3 hours or low for 4-5 hours.
- Serve in lettuce wraps or over rice.