MOIST and STICKY Slow Cooker MONGOLIAN Venison. #shorts

Moist and Sticky Slow Cooker Mongolian Venison

Ingredients:

500g of diced Venison, sliced flank steak or other meat of your choice.
300g of onion and capsicum
¼ cup cornstarch
1 cup of shredded carrot
4-6 green onion, thinly sliced
toasted sesame seeds to garnish

Sauce

1 Tbsp. sesame seed oil
4 teaspoons of minced garlic
2 tsp of minced ginger
¾ cup of water or red wine
¾ cup reduced sodium soy sauce
¾ cup light brown sugar
1-2 tsp of Sriracha sauce, or another spice of your choice.

Instructions:

I prepare this the day before, and add sauce, meat and vegetables to the slow cook pot when I’m ready to cook.

I also slightly brown the meat in a fry pan – gets rid of excess water, and locks in the meat’s juices.

Put sliced beef and vegetables in a bag or bowl, sprinkle cornstarch over mixture, and coat thoroughly.

To the bottom of the slow cooker, add the sauce ingredients. Stir to combine.

Add in coated meat, onion, capsicum and carrots, stir into the sauce.

Cover and cook on high for 2-3 hours, or on low for about 4 hours until beef is tender

Serve with basmati rice, green onion and sesame seeds.

#MongolianVenison #Slowcooker #MealIdeas