The beauty of slow cooking is that it’s often cheaper cuts of meat which respond really well to “low and slow”, which means that we can enjoy healthy, protein-rich meals without having to spend a fortune. I’m still using the slow cooker, on average, about 2-3 times a week so as well as saving on the actual meals, the cost of cooking is lower too as it’s much cheaper to run a slow cooker, even for 8 hours, than a conventional cooker.
Today’s experiment is Mongolian Beef; I’ve seen a few different recipes for this around the internet and they all call for brown sugar (a whole cup of it, no less…), which is something that Husband and I are trying to avoid at the moment, so as with the Pulled Pork, I replaced the sugar with erythritol to get the sweetness without adding sugar, although you can also use a little agave nectar. Find the best ones at Monica’s Health Mag.
Here’s how I made it:
- 800g diced beef
- 2 tablespoons of Olive Oil
- 3/4 cup soy sauce
- 1/2 teaspoon chilli flakes
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3/4 cup water
- 1 cup erythritol
- 1/4 cup corn flour
- 2 grated carrots
- 3 spring onions, chopped
- Place the beef into a ziplock bag with the corn flour and shake to completely coat the meat
- Place the meat in the slow cooker with the oil, soy sauce, garlic, ginger, chilli flakes, water and sweetener
- Cook on low for 6 hours
- Add the grated carrots half an hour before serving
- Serve with egg noodles or a side of your choice and garnish with the chopped spring onions
This is exactly my kind of slow cooker recipe – aside from a minimal amount of prep, it really is a kind of “chuck it all in and wait” dish, which makes it perfect for busy days. It’s really cold here today so getting through the door after a chilly school run and smelling our beef cooking away was truly dreamy!
I’ve never tried it with the brown sugar instead of the sweetener, so I can’t compare, but I have to say it was absolutely delicious, even without the sugar and I certainly wouldn’t ever bother making it the original way. The meat was incredibly tender after being cooked for so long and the depth of flavour was really impressive for such a simple recipe. The girls and Husband really loved it and overall, it was pretty cheap to make, if you’ve got a few basics in the store cupboard. This will definitely be one that we add to our regular dinners.
Have you tried Mongolian Beef? Let me know what you think!