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#1
posted to rec.boats
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Slow Cooker Mongolian Beef
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. |
#2
posted to rec.boats
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Slow Cooker Mongolian Beef
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#4
posted to rec.boats
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Slow Cooker Mongolian Beef
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... |
#5
posted to rec.boats
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Slow Cooker Mongolian Beef
On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote: John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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 pounds Flank Steak " cups cornstarch " 2 tablespoons Olive Oil " teaspoons mince Garlic, Cloves (or lots more!) " cups Soy Sauce " cups Water " 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... Warms my heart to see you off your meaningless Trump rants. Like you, he's a narcissistic asshole. Unlike you, he accomplishes something meaningful. |
#6
posted to rec.boats
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Slow Cooker Mongolian Beef
On Monday, May 28, 2018 at 2:44:09 PM UTC-5, John H wrote:
On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze wrote: On 5/28/18 2:56 PM, Bill wrote: John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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 ˝ pounds Flank Steak " ź cups cornstarch " 2 tablespoons Olive Oil " ˝ teaspoons mince Garlic, Cloves (or lots more!) " ž cups Soy Sauce " ž cups Water " ž 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... Warms my heart to see you off your meaningless Trump rants. Like you, he's a narcissistic asshole. Unlike you, he accomplishes something meaningful. Oh, Harry's posts are meaningful. Like I've said. I never seen anyone enjoy wearing a 'kick me' sign like he does. |
#7
posted to rec.boats
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Slow Cooker Mongolian Beef
Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote: John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... When you want Beef, eat beef. Last night, was lamb. Night before was pepperoni pizza. Friday was tuna for lunch. Well balanced protein source. |
#8
posted to rec.boats
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Slow Cooker Mongolian Beef
Bill wrote:
Keyser Soze wrote: On 5/28/18 2:56 PM, Bill wrote: John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... When you want Beef, eat beef. Last night, was lamb. Night before was pepperoni pizza. Friday was tuna for lunch. Well balanced protein source. As I stated, it warms ny heart. -- Posted with my iPhone 8+. |
#9
posted to rec.boats
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Slow Cooker Mongolian Beef
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:
Keyser Soze wrote: On 5/28/18 2:56 PM, Bill wrote: John H. wrote: On Mon, 28 May 2018 12:13:21 -0400, wrote: 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 pounds Flank Steak " cups cornstarch " 2 tablespoons Olive Oil " teaspoons mince Garlic, Cloves (or lots more!) " cups Soy Sauce " cups Water " 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. I'm going to have to break down, spend the $60 for a brisket and throw it on the Traeger for a dozen hours. One of these days...when I get brave. Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket, for 1/2 the price of fresh brisket. Warms my heart to see so many of you righties eating so much beouf... When you want Beef, eat beef. Last night, was lamb. Night before was pepperoni pizza. Friday was tuna for lunch. Well balanced protein source. How'd you fix your lamb? I love it, but my wife's not too wild about it. |
#10
posted to rec.boats
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Slow Cooker Mongolian Beef
On Mon, 28 May 2018 15:03:35 -0400, Keyser Soze
wrote: Warms my heart to see so many of you righties eating so much beouf... We are glad to make you happy. We did not claw ourselves to the top of the food chain to eat kale. |
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