Mongolian Beef Lettuce Wraps

{crock pot} Mongolian Beef Lettuce Wraps | Crumbs and Chaos #crockpot #beef #copycat   www.crumbsandchaos.net 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!

Mongolian Beef Lettuce Wraps

Ingredients

  • 1.5 lbs beef flank steak, cut into stir fry sized strips
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • 1/4 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 1/2 cup brown sugar
  • 1/2 cup carrots, shredded
  • 3 medium green onions, chopped (extra for garnish)
  • Lettuce leaves for wraps

Instructions

  1. Coat flank steak in cornstarch.
  2. Add remaining ingredients except lettuce to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or low for 4-5 hours.
  4. Serve in lettuce wraps or over rice.
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http://www.crumbsandchaos.net/2012/08/mongolian-beef-lettuce-wraps/
Recipe adapted from Once a Month Mom.
You can find us linking up at the Chic & Crafty Party, Weekend Potluck and many other great parties!

Comments

  1. says

    This is definitely going on my ‘to try’ list. We are big chinese menu fans and live in the country where the options are limited (VERY!). And as for freezer cooking…as a mother of 4 who are now almost all out of the nest, I’ve been doing it for over 23 years and my favorite version of it is what I like to call ‘dinner in a bag’.

    I fill freezer bags with meats and seasonings that can be defrosted to slow cook, grill, bake or pan fry when I need it. Your mongolian beef recipe is perfect for this type of freezer meal prep. Put all of the ingredients except the lettuce into a gallon sized freezer bag. Squeeze out all of the air, seal and lay flat in freezer. When frozen solid, you can store it like books lined up on a shelf for better use of limited freezer space and easier access later. I’ve been blogging and writing about it for years. It’s so easy! congratulations on the impending birth!

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