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Easy Slow Cooker Mongolian Beef. Such amazing flavor!
In your slow cooker (I used a small one) combine the garlic powder, soy sauce, white wine, cooking sherry, white wine vinegar, sesame oil, molasses, ginger, onion powder, red pepper flakes, peanut butter and brown sugar. Whisk to combine.
Add your stew meat. Cook on low for 6-8 hours, or until meat is fork tender.
30 minutes before serving, add the cornstarch to 1/4 cup of water and stir to combine. Pour into the crock pot. This will help thicken up the sauce.
Once thickened, serve over rice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!