Recipe Review | Mongolian Beef (Crock Pot)

This one is a triple threat: inexpensive, easy, and delicious! I'm not sure where the original recipe came from. This was in one of the "sets" of freeze-ahead meals that my friend Gretchen and I send each other. My family has enjoyed this meal no less than 3 times in the last 3 months and it always delights!

(Crock Pot) Mongolian Beef

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What you need:

2 pounds stew meat

2 teaspoons olive oil

1 onion, thickly sliced

1 tablespoon fresh minced garlic

1/2 cup soy sauce

1/2 cup water

1/2 cup brown sugar

1 teaspoon fresh ginger (you can substitute the grated ginger from the squeeze tube)

1/2 cup hoisin sauce

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What to do if you're making it for NOW:

1. Place all the ingredients into the crock pot.

2. Cook on LOW for 6-8 hours.

3. Serve over rice with a side of veggies.

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To freeze-ahead:

1. Write on a gallon-sized freezer bag: "Mongolian Beef, Cook on LOW 6-8 hours, serve over rice with a vegetable side".

2. Place all the ingredients into the bag.

3. Thaw in the refrigerator overnight before cooking.