I've had this recipe for a couple years and it is a good one for big game like deer, elk, bear, etc. It's also a convenient crock pot recipe but can be further expedited using an Instant Pot. Here's how to pull together my version of Mongolian "Beef":
Ingredients:
2 ½ pounds steak or roast
¼ cup corn starch
1 tablespoon minced garlic
¼ teaspoon chili flakes
¾ cup brown sugar
1 tablespoon fresh grated ginger
2 teaspoons olive oil
¾ cup water
¾ cup soy sauce
1 broccoli crown
3 medium carrots
Instructions:
Slice the steak or roast thin (~¼” thick) across the grain
of the muscle I like a slice that has dimensions approximately 1” wide, 1.5 to
2” long, and ¼” thick
Put ¼ cup of corn starch in a plastic bag
Pat each slice of meat dry and put in plastic bag then toss
to coat evenly with corn starch
Combine the minced garlic, chili flakes, brown sugar, grated
ginger, olive oil, water, and soy sauce and mix in crock pot
Add the sliced meat coated in corn starch to the crock pot
and mix to coat evenly in sauce
Cook on high in the crock pot for 2 to 3 hours
Chop the broccoli crown and shred the carrots and add to the
crock pot 30 minutes prior to serving to steam and soften the vegetables. More or less broccoli and carrots can be
added depending on personal preference. Use
only fresh broccoli crowns, do not use frozen broccoli, frozen vegetables will add
a considerable amount of excess water and water down the sauce
This recipe can be further expedited by using an Instant
Pot. Follow instructions exactly as
outlined above but cook initially for 30 minutes. After adding the veggies steam for about 5
minutes with the lid unsealed on the saute setting
This is an absolute family favorite and can be served over
rice or noodles… my family is split, there are a couple of us that don’t like
rice a whole lot. I have used elk, deer,
and bear for this recipe and each have turned out excellent… and I have found the
eye of round roast to be extremely good in this recipe but as long as the roast
is sliced across the grain of the muscle every roast that I’ve used has turned
out tender and tasty.
I made this recipe in advance and placed in vacuum sealed
bags and frozen to take on my elk hunt this last fall. I made single serving meals and we would
reheat them in the vacuum bags in a pot of boiling water… they were convenient
and were great meals especially when we staggered back to camp after long days
of chasing bugling bulls.
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