Crockpot Mongolian Beef

Get all of your ingredients together.

The first 8 ingrledients just get combined in the crockpot.

I would use more ginger next time. But I like ginger, so up to you.

How to Grate Ginger

I’m not a huge fan of cornstarch, and honestly you can probably do without.

I used dark soy, and it was a little too intense. The original recipe called for 3/4 cup. I think that's too much.

Started with 3/4 cup but added another 1/4 cup after cooking to balance out the soy a bit more.

Would be smart to use beef stock.

Ok, I’m used to using my hands. I wash my hands constantly when cooking. But you can use tongs if you like.

Cook on low for 4 hours or so. On high, it should be ready in 2 hours.

I like to add the carrots in the last 10 minutes. You can just add them straight at the beginning if you like, but they tend to get mushy and disappear into the sauce.

Shredded Carrots

A mandoline is great for quick, consistent slicing. I love the Benriner, personally, it's a great product that's been around for ages. It comes with extra blades for cross-slicing. This is how they work.

Top with some nice sliced scallions to finish.

How to Slice Green Onions

Maybe it's a little weird, but scallions are my favorite thing to slice. And this is a great practice task if you're just learning to cook. They look so cool when they're done neatly, and they add a lot of color and flavor to a dish. You do need to have a sharp knife because they're delicate, and a dull knife will do more smashing than slicing.