Slow Cooker Mongolian Beef

Cut beef into large bite-size pieces. Place in a bowl or zip lock bag (for easy clean up)

In a small bowl - combine salt, pepper, paprika, and flour.

Add flour mix to the bag and shake the bag to coat as evenly as possible.

Add 2 tbsp oil to a skillet on high heat

Add the beef cubes and cook on high for 2 minutes - turning to cook the pieces on all sides

Remove beef with tongs and set aside - keep warm. 

To the same skillet - add another tablespoon of oil and saute the onions until translucent.

Add the ginger and garlic - saute a minute more. 

Then add ¼ cup stock and deglaze the pan scraping as much as you can.

Into the slow cooker add the beef, onion mixture, followed by the marinade. Combine well.

Cook on low for 6 to 8 hours or on high for 4 hours. 

The beef should be fork-tender, soft, and juicy with a gorgeous brown gravy.

Taste and adjust seasoning before serving.

Use a Dutch oven or heavy bottom pot. Sear beef cubes as we did above and remove and set aside

Saute onions, ginger, garlic as we did above 

Deglaze the pan with ¼ cup stock as we did above.

Then, add the beef back to the pan.  Pour the remaining stock - stir well. 

Bring to a boil then reduce heat to an absolute simmer. 

Cook on low for 2 hours stirring every 20 minutes to make sure there is liquid in the pan. 

If necessary add ¼ cup water at a time. The heat should be low or the liquid will evaporate quickly. 

Cook until the meat is fork-tender. Taste and adjust seasoning.