Slow Cooker Porter Mongolian Beef

Winter was designed for breaking out the Crock Pot (or slow cooker, you know the brands). Slow cooked meats, especially when you start with a great cut like a flank steak, come out of the pot hours later so tender that a knife is not required. This take on Mongolian Beef uses a somewhat traditional sauce in the Crock Pot with a late addition of carrots for some sweetness. I served the beef over basmati rice. You can use any good porter, but we used the Black Butte Porter from Deschutes Brewing.

Ingredients

• 2 1/2 pounds flank steak, cut into thin strips
• 1/3 cup Black Butte Porter
• 1/2 cup soy sauce
• 1/2 cup teriyaki sauce
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 2 TBSP hot sesame oil
• 1 TBSP mirin
• 1 TBSP garlic, minced
• 1 TBSP fresh ginger, grated
• 1 TBSP Sriracha
• 1 cup carrot, sliced

Instructions

1 . Add steak strips and cornstarch to a large bowl, and shake until beef is thoroughly coated
2 . Stir together Black Butte Porter, soy sauce, teriyaki sauce, brown sugar, hot sesame oil, garlic, ginger and Sriracha in the bottom of slow cooker, then add beef and stir until covered with sauce
3 . Cover and cook on low for 4-5 hours
4 . 30 minutes before the beef is done, stir in sliced carrots.
5 . Garnish with green onions
6 . Serve and enjoy!

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You're inspiring me to try some Chinese recipes with beer...