SLOW COOKED MONGOLIAN BEEF

Ingredients:

1.2	kg	MONTEREY BEEF ROUND, cut into chunks (about 24 pc)
3/4	cup	light soy sauce
1/2	tsp	pepper
1/2	cup	cornstarch
1/2	cup	cooking oil
1 (35 g)	thumb	ginger, sliced and pounded lightly
8	cloves	garlic, finely crushed
1/3 cup + 1	tbsp	brown sugar
4	cups	water
1 (284 g)	can	shiitake mushrooms, drained and sliced in half
1 (200 g)	pc	red bell pepper, cubed
100 (4 stalks)	grams	onion leeks, trimmed and cut into 2” long pieces
1	tsp	toasted sesame seeds

Procedure:

Season beef with 2 tbsp soy sauce and pepper and then coat in cornstarch.
Heat oil in a heavy bottom casserole and fry beef until brown on all sides. Set aside.
In the same pan, sauté ginger and garlic until garlic becomes sticky and then add remaining soy sauce, brown sugar, water, mushrooms and beef. Cover and simmer over low heat for 3 hours or until beef is tender, stirring occasionally. Adjust amount of water as needed.
Add bell pepper and onion leeks. Simmer once. Top with sesame seeds just before serving.

Makes 8 servings.

(Yield: 24 pc beef chunks & 3 cups sauce/3 pc beef & 6 tbsp sauce per serving)

Tip/s:

Best cooked with a slow cooker. Brown meat and place in slow cooker. Combine remaining ingredients except bell pepper, leeks and sesame seeds and reduce water to 2 cups. Let simmer. Transfer to slow cooker. Cover and cook over low setting for 4 hours. Add bell pepper in the last 1 hour of cooking. Add leeks and sesame seeds just before serving.

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