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Crockpot Mongolian Beef

The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.

I love Chinese food. And for years, Hubs and I tried to make “at-home” Chinese food and we failed miserably.

I’m not sure why.

We went to Chinese Cooking Classes.

We bought the “right” supplies.

We used high temps and a bunch of oil.

But every time it ended up tasting like some Midwestern Mom’s version of Chinese – edible, but not something  you wanted an additional helping of…if you know what I mean.

Finally, three years ago we purchased this Junior League Cookbook and inside was Aunt Kay’s Sesame Chicken. We made it and it was amazing. Every bit as good as restaurant Chinese food.

And our hope in at-home Chinese food was restored.

But we needed a beef recipe, so we gambled on the following “Crockpot Mongolian Beef” and struck gold again.You may scoff at the word “Crockpot” – but I guarantee it will be as close to a restaurant version as you’ve tasted. (And since it is suppose to get up to 95 degrees again – a nice way to have dinner without heating up the whole house.)

The original version comes from Make It Fast, Cook it Slow. I’ve made some modifications that I think made it better.

What about you? What is your favorite marinade? Share it with us via the comments or on the Kansas City Mamas Facebook Page.