Mongolian Lamb

I got this recipe from a friend and it is wonderful. My kids love it. It tastes like you got it at a Chinese restaurant and the slow cooker does most of the work! Serve over steamed rice."

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

• 1 pound flank lamb, cut into bite-size pieces
• 1/4 cup cornstarch
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• 2 teaspoons olive oil
• 1 onion, thinly sliced
• 1 tablespoon minced garlic

• 3 large green onions, sliced diagonally into 1/2 inch pieces
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 teaspoon minced fresh ginger root
• Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank lamb with the cornstarch. Allow to lamb rest for 10 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook and stir lamb until evenly browned, 2 to 4 minutes. Place onion, garlic, flank lamb, green onions, soy sauce, water, brown sugar, ginger, and hoisin sauce in a slow cooker. Cook on Low setting for about 4 hours.
• 1/2 cup hoisin sauce