I have seen hundreds of recipes for slow cooker Mongolian beef online that are pretty much all the same. Some claim this is as good as P.F. Chang's.
I made this for the first time. John pronounced as a keeper so here it is. I found it a little salty due to the amount of soy.
Red are my additions.
1 ½ pounds Flank Steak, sliced
¼ cups Cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce I used gluten free soy
¾ cups Water
¾ cups Brown Sugar
½ cups grate Carrot
⅓ cups slice Green Onion (Scallion)
Sriracha sauce (hot chili sauce)
Nando hot peri peri sauce
Coat flank steak pieces in cornstarch. Add remainder of ingredients to crockpot and stir well to combine. Place flank steak into the crockpot and cook on high for 2-3 hours or on low for 4-5 hours.
Serve over rice.