Slow Cooker Mongolian Beef

I love a good slow cooker recipe whether it's Summer or Winter and this one will not disappoint.  It's a matter of putting your ingredients in and turning it on which is great with sports starting up soon in the evenings.  I've made this before with the beef coated in the cornflour (corn starch) and I have stood at the stove browning in batches. This recipe is so much easier and the meat is so tender.  We all loved it.

SLOW COOKER MONGOLIAN BEEF

INGREDIENTS

1 kg of skirt steak (or flank steak)

1/4 cup of cornstarch (corn flour)

2 Tablespoons Olive Oil

1 Teaspoon mince garlic

3/4 cup of Soy Sauce

3/4 cup Water

3/4 cup Brown Sugar

1 cup of grated/julienne carrots
1/2 capicum (optional...I added this as extra veggies)

2 Onions sliced

Green onions (sliced for garnish) I also stirred some into the pot 5 minutes before serving

Rice (for serving)

INSTRUCTIONS

1. Slice onions and carrots.
2. Slice spring onions/shallots and set aside for garnish.
3. Place olive oil, minced garlic, soy sauce, water, brown sugar, onions and carrots into slow cooker and stir ingredients.
4. Slice steak into thin strips and place in a ziplock bag with the cornstarch (cornflour) and shake until all pieces are coated.
5. Place into slow cooker and stir until meat has been coated in sauce.
6. Cook on high for 2-3 hours or on low for 4-5 hours until cooked throughout and tender.
7. Serve on a bed of rice and garnish with spring onions.