Slow Cooker Mongolian Beef

1. 1

   In your slow cooker (I used a small one) combine the garlic powder, soy sauce, white wine, cooking sherry, white wine vinegar, sesame oil, molasses, ginger, onion powder, red pepper flakes, peanut butter and brown sugar.

2. 2

   Whisk to combine.

3. 3

   Add your stew meat.

4. 4

   Cook on low for 6-8 hours, or until meat is fork tender.

5. 5

   30 minutes before serving, add the cornstarch to 1/4 cup of water and stir to combine.

6. 6

   Pour into the crock pot.

7. 7

   This will help thicken up the sauce.

8. 8

   Once thickened, serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.