We tried the Mongolian Beef from The Recipe Critic the other night. When we went to the store, the flank steak was almost double in price what the round steak was…so we ended up getting the round steak. Other than the steak we didn’t modify the recipe.
1 1/2 pounds round steak (flank steak)
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish
- Cut flank steak (round steak) into thin strips. In a ziplock bag add steak pieces and cornstarch. Shake to coat.
- Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
- 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 (forgot these).
David’s plate. It was, again, super yummy.
I have been on the Prism diet for a little bit, and have lost a little. This soup/stew makes it much easier to do. And this soup is down right yummy! For 250 calories per cup, and I am full with 1 1/2 cups. No pictures this time, or the last time, but I will try the next time.
3 frozen chicken breasts
2 jars picante sauce 12 oz (I used medium salsa)
2 cans black beans, drained and rinsed
2 cans corn drained
1 brick cream cheese 1/3 less fat
Layer in a crock pot, cook on high until chicken is done, or at least six hours. Take out chicken breasts and shred with a fork. Place chicken back into pot, and stir in cream cheese. Cook another 30 minutes. Serve hot.
My hubby likes it with tortilla chips, as does my 15 year old son. He will eat four cups if I would let him. Enjoy!