Mongolian Beef with Vegetables

2 1/2 lbs Green Pasture Meats Flank Steak, sliced across the grain, 1/4 inch thick
1/4 cup cornstarch
1 TBSP minced garlic
1/4 tsp chili flakes
1/4 tsp ground ginger
3/4 cup brown sugar
2 TBSP olive oil
3/4 cup water
3/4 cup soy sauce (we used Gluten Free, Low Sodium Tamari)
2 cups matchstick carrots
1 large red bell pepper, sliced thin
1 1/2 cups diced asparagus

Put flank steak and cornstarch in a resealable bag and shake to coat. In a slow cooker, add garlic, chili flakes, ginger, brown sugar, olive oil, water and soy sauce and stir to combine. Add meat and stir to coat in sauce. Cook on high for 2-3 hours. Add vegetables during last 1/2 hour. Serve over Jasmine rice.

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