MONGOLIAN BEEF IN THE CROCK POT ENJOY DAN:

            MONGOLIAN BEEF IN THE CROCK POT by CHEF DAN:

Serves 12

INGREDIENTS:

2 (8 Oz) packages rice noodles

6 pounds beef flank steak

2 onions, thinly sliced

1-1/2cups soy sauce

1-1/2-cups dry sherry

1-1/2-cups chicken broth

4 garlic cloves, minced

1/4-cupEACH hoisin sauce, and mirin

1-1/2-cups brown sugar

2 tablespoon ground ginger

1 tablespoon red pepper flakes

1/4-cup cornstarch

1 bunch of scallions, bias cut into 1/2-inch slices

2 cups red wine

DIRECTIONS: rice noodles and pour boiling water over and let sit 20 minutes.

1.    

2.   Slice the flank steak thinly across the grain, the strips should be 2-3-inches long each; set aside.

3.   Combine the onion, and the next 9 ingredients.

4.   Place mixture in the cock-pot.

5.   Put the cornstarch a Ziploc bag; add sliced beef and toss well to coat.

6.   Add coated beef into the crock-pot, gently pushing it into the liquid to cover.

7.   Pour in the red wine.

8.   Cook on low for 5-6 hours.

9.   1 hour before serving, turn the crock-pot to high, add the scallion.

10  Stir and cook an additional hour.

11  Add soft rice noodles and stir to incorporate.

ENJOY DAN:                                                              FOR THE LOVE OF FOOD!!