Mongolian Beef

Mongolian Beef in a slow cooker is about to transport your taste buds to the exotic flavors of Mongolia with our mouthwatering slow cooker Mongolian beef recipe.

Tender slices of succulent rump steak, combined sauteed onions, earth mushrooms, aromatic garlic, vibrant peas and freshly grated carrots, create a flavor explosion that will take your senses on a delectable journey. This recipe inspired by traditional Mongolian cuisine, will have your kitchen filled with heavenly aromas as the slow cooker works its magic, transforming these ingredients into a melt-in-your-mouth marvel.

So, grab your apron and prepare for a culinary adventure that will leave you savoring every bite of this savoring sweet, and savory Mongolian Beef masterpiece.

Let's dive right in and discover the flavors of the East from the comfort of your kitchen.

Ingredients

• 800gram Rump steak
• ¼ cup Corn starch.
• 1 Med Onion peeled cut in half and then cut in half rings.
  
• ½ tsp minced garlic
• ½ Cup frozen Peas..
• ¾ Soy Sauce.
• ¾ cup Brown Sugar. 
• ¾ Water.
• 3 Tbsp Worchester sauce.
• 1 cup. Grated carrots.
• Tbsps. Olive oil.
•  150 g Sliced Mushrooms.
  
• Green onion for garnishing.
• Optional garnish;  sesame seeds.

Spring Onions

Method

• Cut the steak into thin strips.
• Place in a plastic bag with the Cornstarch and shake to coat. 
• Add the Olive Oil and all the other ingredients into your Slow Cooker and stir.
• Add the coated meat and stir until coated with the sauce.
• Cook on high 2½  hours or on low 5-6 hours until meat is tender.
• When cooked, transfer the Mongolian beef into a large glass serving dish and garnish with chopped spring onions and sesame seeds.

Plating

There are a lot of ways of serving this tasty Mongolian Beef Slow Cooker recipe, set out below are just a few ideas. 

• With Basmati rice and garnished with chopped green onions.
• With any Pasta of your choice.
• With any steamed green veggies i.e. broccoli, green beans, peas.
• With mashed potatoes.
• On its own.
• In a Chinese bowl with Chinese noodles.

We thought, for a little bonus, we should take this opportunity to give you a list of some of the medicinal benefits of onions:

Benefits of Onions

For Athlete's foot, heat some milk and pour onto a thick slice of bread. Grate an onion, mix into paste and place on your foot with a bandage to keep the onion mix in place, and do the same for boils. As for bee stings,  do not try and pull the sting out, all you will be doing is, squeeezing it in deeper, do the same as set out above. Red Onions have the highest level of quercetin, a flavonoid high in antioxidants that battle free radicals and inhibit histamine.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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