This was really great! I did make a few changes (no onions as I can’t eat them, a little less brown sugar, added water and cooked in the oven) but we really enjoyed it. My husband doesn’t like pot roast but he liked this a lot. A keeper!

Your cooking method for slow-cooking a roast–instead of flank steak–into Mongolian Beef is GREAT! The 2 3/4 lb bottom round I used turned out tender and delicious after 5 hours on low. Note that I used a 70’s-era crockpot, which does not cook at nearly as high a temp as do modern ones.

I strongly encourage folks to add 1 – 2 Tbs of Gochugaru and 1/4-1/2 tsp of crushed red pepper for more authentic flavor. I eliminated the green pepper and carrot; served the beef over rice with steamed broccoli and green beans, with Sriracha for extra heat. Leftovers will be served over mashed potatoes to enjoy the luscious gravy.

Superb meal and great recipe–thank you!

In reply to wilhelmina.

This was a great recipe when I made it I added bean sprouts and water chestnuts and it was really good

Delicious! What a great way to add some heat to the dish! My husband always drizzles his serving with sriracha, too!