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How to make Slow cooker Mongolian beef

Yield = 4
Prep time: 0:40
Cook time: 4:15
Total time: 4:55

Ingredients

  • 60ml (1/4 cup) light soy sauce
  • 60ml (1/4 cup) Chinese cooking wine
  • 1 1/2 tablespoons cornflour
  • 1.2kg beef chuck steak, excess fat trimmed, cut into 2-3cm pieces
  • 2 tablespoons peanut oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely shredded fresh ginger
  • 60ml (1/4 cup) oyster sauce
  • 2 teaspoons caster sugar
  • 1 teaspoon Massel Chicken Stock Powder
  • 2 carrots, peeled, halved lengthways, sliced
  • White pepper, to season
  • Cooked egg noodles, to serve
  • Sesame oil, to serve
  • Thinly sliced long fresh red chilli, to serve
  • Fresh coriander sprigs, to serve

Method

  • Step 1 Place the soy sauce, cooking wine and cornflour in a large bowl. Stir until combined. Add the beef and stir to coat. Cover and set aside for 20 minutes to marinate.
  • Step 2 Heat half the peanut oil in a large non-stick frying pan over high heat. Drain beef, reserving marinade. Add half the beef to pan and cook, turning occasionally, for 5 minutes or until browned. Transfer to a slow cooker. Repeat with the remaining peanut oil and beef.
  • Step 3 Add the garlic and ginger to the pan. Cook, stirring, for 1 minute or until aromatic. Add oyster sauce, sugar, stock powder, reserved marinade and 250ml (1 cup) water. Stir to combine. Pour into the slow cooker. Cover and cook on High for 4 hours or until the beef is very tender, adding the carrot in the last 2 hours of cooking. Season with salt and white pepper.
  • Step 4 Place noodles in serving bowls. Divide the Mongolian beef among the bowls. Drizzle over sesame oil and top with chilli and coriander to serve.