Spicy Mongolian Beef with Pineapple
Tags: Asian Beef Chinese Crock Pot Dinner
Yield: 4
- ½ cup plus 1½ tbsp (78 g) cornstarch, divided
- 1 tsp baking soda (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp (10 ml) cooking oil
- 1½ lb (683 g) flank steak, cut across the grain into thin strips
- ½ cup (118 ml) low sodium soy sauce
- ⅔ cup (158 ml) low sodium beef broth
- ⅓ cup (65 g) brown sugar, packed
- 2 tbsp (32 g) hoisin sauce
- 1 tbsp (16 g) Thai sweet red chili sauce
- ¼–½ tsp red pepper chili flakes, to taste
- 2 garlic cloves, minced
- 1 tsp fresh ginger, thinly sliced
- 2 tbsp (30 ml) cool water
- ½ cup (110 g) shredded or matchstick carrots
- 1 cup (180 g) pineapple chunks (fresh or canned)
- ¼ cup (59 ml) pineapple juice
- Cooked rice, for serving
- 2 green onions, sliced thinly, for garnish (optional)
- Sesame seeds, for garnish (optional)
- In a large zip-top bag, toss together ½ cup (65 g) cornstarch, baking soda, salt and black pepper. Add the beef to the bag and give it a little shake until well coated.
- In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to the slow cooker.
- In a medium bowl, whisk together the soy sauce, broth, sugar, hoisin sauce, chili sauce, chili flakes, garlic and ginger until dissolved and pour over the beef. Cover with the lid and cook on low for about 3 to 4 hours.
- About 30 minutes prior to serving, whisk together the remaining cornstarch with water in a small bowl and stir into the slow cooker along with the carrots, pineapples and pineapple juice. Cover with the lid, then turn the heat to high and allow the sauce to cook and thicken up for about 20 to 30 minutes.
- Serve over cooked rice and garnish with green onions and sesame seeds, if desired.
