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Mongolian Beef (crockpot)

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    1 ½ pounds  Flank Steak
    ¼ cups  cornstarch
    2 tablespoons  Olive Oil
    ½ teaspoons  mince Garlic, Cloves
    ¾ cups  Soy Sauce
    ¾ cups  Water
    ¾ cups  Brown Sugar
    1 cup  grated Carrots
      green onions, for garnish


Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

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