I may not be the most passionate chef around, but this is one of our go-to dishes every time!

Put this recipe on paper.
Traditional Mongolian Beef is characterized by its mouth-watering sauce and juicy strips of meat, but how about we change things up a little? Substituting ground beef for the traditional flank steak and placing the whole thing in a slow cooker results in a more homey and tasty dish that is ideal for days when you’re on the go. And a large bowl of chow mein is the most reassuring thing ever. When you combine the two, you get a dish that is simple to prepare, full of flavor, and sure to please everyone in your family.
This one-dish treat is filling enough on its own, but if you’re looking for more, try serving it over steamed rice so the rice can absorb up all the flavorful sauce. As a delightful side dish, a cool cucumber salad would be perfect to offset the heat of the main course. Sesame seeds or chopped green onions, for example, can bring out the flavors to their fullest.
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Mongolian ground beef chow mein in a slow cooker, with 6 servings

The recipe calls for 1.5 pounds of ground beef.
– Three minced garlic cloves
1/4 cup of soy sauce
– hoisin sauce (two teaspoons) – sesame oil (one tablespoon)
– One tablespoon of freshly grated ginger
– A quarter teaspoon of black pepper
If you’re looking for a little heat, add 1/4 teaspoon of red pepper flakes.

For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)