On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.