Mongolian Beef

2 lb stew meat

1/2 c cornstarch

4 tbs olive oil

1 onion, sliced

2 tbsp minced garlic

3 large green onions

1 c soy sauce

1 c water

3/4 c brown sugar

1 tsp minced ginger

1 c hoisin sauce

Dump all ingredients into a labeled freezer bag. Seal, mix up, freeze.

Labels:

1 of 2: Mongolian Beef: Thaw overnight. Cook in crockpot on low for 6-8 hours. If you're going to be longer, add a bit more water to prevent drying out. Optional: Add red pepper flakes for some kick. Serve with broccoli and rice.

2 of 2: Serve with Mongolian Beef.