Week 27: Mongolian Beef

The Recipe
~600g flank steak
2tbsp flour
2tbsp corn starch
2tbsp olive oil
2 garlic cloves, minced
1.75dl soy sauce (about 3/4 cup)
1.75dl water
1.75dl brown sugar
2 carrots, grated
Spring onion (garnish)

In a bag, mix flour and corn starch. Cut the flank steak into thin strips and add to the bag. Shake thoroughly to coat.
Add next 6 ingredients (oil through carrots) to the crockpot and stir until the sugar has dissolved. Add flank steak and stir until it's coated in the sauce.

Cook on HIGH for 2-3 hours or on LOW for 4-5 hours until cooked through. Garnish with spring onions and serve over rice.

The Verdict
I ended up cooking mine for 4 hours on low which fit perfectly - the meat was soft and tender without being dry. It was quite good as-is, but I felt it lacked... something... unfortunately not entirely sure what. Perhaps some chili, perhaps some additional veggies, but I can't quite figure out which ones would fit the rest of the dish. I'll have to play around with that a bit. There was a LOT of liquid, so I may try to reduce soy, water and sugar to 1.25-1.5dl next time. There needs to be enough to cover the meat completely, but not much more than that. But definitely something I could see myself making again.