Wednesday, November 6, 2013

Freezer to Crockpot Mongolian Beef

Notice the lovely paper plate - this is another meal we enjoyed during the weeks of our remodel. It's just taken me a bit to get it posted here on the blog. Now that the nights are getting cooler and the kids are busy every afternoon, I am turning to my crockpot much more. Preparing a few meals all at once and then storing them in the freezer for later is a time saver for me.

This Freezer to Crockpot Mongolian Beef is a snap to throw together and it is enjoyed by all. Cook up some rice to serve it over. (By the way, you can cook a large batch of rice and store it in the freezer for later. I just package mine in meal size portions and heat it in the microwave when we need it.) Stir fry a few frozen veggies and you have a delicious meal with very little work.

Freezer to Crockpot Mongolian Beef

1 lb stew meat or thinly sliced flank steak
½ cup onion, chopped or sliced
1 Tbsp minced garlic
½ cup soy sauce
½ cup water
¼ cup brown sugar
½-1 tsp ground ginger, depending on how much kick you like
½ cup hoisin sauce (available in the Asian isle of most grocery stores)
1 cup shredded carrots, optional

Place sauce ingredients in a gallon ziplock bag and knead to mix together. Add meat and turn to coat. Label bag and freeze. To cook: thaw overnight in the fridge and cook on low for 5-6 hours or on high for 2½-3 hours.Serve over rice.

Note: If the sauce seems too thin, stir 2 Tbsp cornstarch with a little cold water and add it during the last 30 minutes of cooking time. You can also use Ultra Sperse as an instant thickener in place of the cornstarch. 

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