Dark's Kitchen
Serves 4-6

2 1/2 lbs flank steak, cut into thin strips
1 C carrot, shredded
3/4 C soy sauce
3/4 C brown sugar, packed
3/4 C water
1/4 C cornstarch
2 Tbsp olive oil
1 Tbsp garlic, minced
1 Tbsp fresh ginger, grated
1 tsp red chili flakes


Add steak strips and cornstarch to a large re-sealable bag. Shake until beef is thoroughly coated.

Combine soy sauce, brown sugar, water, olive oil, garlic, ginger, and chili flakes, in crock pot.

Add beef. Stir to coat.

Cook on high for 2-3 hours, or low for 4-5 hours.

30 minutes before beef is done, stir in carrots.
Mongolian Beef
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