By : chef ssentongo Geoffrey

From : Mr Easy Recipes

Slow-Cooker Mongolian Beef Recipe

Tender, flavorful, and easy to make, this Slow-Cooker Mongolian Beef is a delicious twist on the classic takeout dish. The beef cooks until melt-in-your-mouth tender in a sweet and savory sauce. Serve over rice for a perfect meal!

Ingredients

• 1.5 lbs flank steak or sirloin, thinly sliced against the grain
• ¼ cup cornstarch
• 2 tbsp olive oil (for searing, optional)
• ½ cup low-sodium soy sauce
• ½ cup water or beef broth
• ½ cup brown sugar
• ¼ cup hoisin sauce
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• ½ tsp red pepper flakes (optional, for heat)
• 1 cup shredded carrots (optional)
• 3 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

Step 1: Prepare the Beef

1. Slice the beef thinly against the grain for tenderness.
2. Toss the beef in cornstarch until fully coated (this helps thicken the sauce).

Step 2: Searing (Optional but Recommended)

1. Heat olive oil in a skillet over medium-high heat.
2. Sear the beef in batches for 1-2 minutes per side until lightly browned (don’t cook through).
3. Transfer to the slow cooker.

Step 3: Make the Sauce & Slow Cook

1. In a bowl, whisk together:

• Soy sauce
• Water or beef broth
• Brown sugar
• Hoisin sauce
• Garlic
• Ginger
• Red pepper flakes (if using)

1. Pour the sauce over the beef in the slow cooker.
2. Add shredded carrots (if using).
3. Stir gently to coat.

Step 4: Cook

• Low heat: 3-4 hours
• High heat: 1.5-2 hours
  (Avoid overcooking—beef should be tender but not mushy.)

Step 5: Thicken the Sauce (Optional)

1. If the sauce is too thin, mix 1 tbsp cornstarch + 2 tbsp water and stir into the slow cooker.
2. Cook on High for 10-15 minutes until thickened.

Step 6: Serve

1. Garnish with green onions and sesame seeds.
2. Serve over steamed rice or noodles.

Tips

✔ For extra veggies: Add bell peppers or broccoli in the last 30 minutes.
✔ Make it gluten-free: Use tamari instead of soy sauce.
✔ Storage: Keeps in the fridge for 3-4 days or freeze for up to 3 months.

Enjoy your homemade Mongolian Beef—better than takeout! 🍚🥢

Brazilian Chicken Stroganoff (Estrogonofe de Frango) Recipe

Creamy, savory, and slightly tangy, Brazilian Chicken Stroganoff is a beloved comfort food in Brazil. Unlike the Russian version, this dish features a rich tomato and cream sauce, often served with rice and potato sticks for a delightful crunch.

Ingredients

For the Stroganoff:

• 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cubed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup button mushrooms, sliced (optional but traditional)
• 1 tbsp tomato paste
• 1 cup ketchup (Brazilian-style if available)
• 1 cup heavy cream (or table cream—”creme de leite” in Brazil)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard (optional)
• Salt & black pepper to taste
• 1 pinch paprika or cayenne (optional, for heat)

For Serving:

• White rice, cooked
• Batata palha (fried potato sticks)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Chicken

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
2. Season the chicken with salt & pepper, then sauté until lightly browned (about 5-6 minutes). Remove and set aside.

Step 2: Sauté Aromatics & Mushrooms

1. In the same pan, add onion and cook until translucent (3-4 minutes).
2. Add garlic and mushrooms (if using), cooking until mushrooms soften (about 3 minutes).

Step 3: Make the Sauce

1. Stir in tomato paste, then add ketchup, Worcestershire sauce, and mustard (if using). Mix well.
2. Return the chicken to the pan and simmer for 5 minutes to blend flavors.

Step 4: Add Cream & Simmer

1. Reduce heat to low and slowly stir in heavy cream.
2. Simmer gently for 5-7 minutes (do not boil, or cream may curdle).
3. Adjust seasoning with salt, pepper, and paprika if needed.

Step 5: Serve

1. Garnish with fresh parsley.
2. Serve hot over white rice, topped with batata palha (potato sticks).

Tips

✔ For a tangier taste: Add a splash of white wine when cooking the onions.
✔ No heavy cream? Substitute with sour cream or coconut milk (for a dairy-free version).
✔ Make ahead: The sauce thickens when refrigerated—reheat gently with a splash of milk.

Enjoy this creamy, comforting Brazilian classic! 🇧🇷🍗

http://www.facebook.com/mreasyrecipes