Vickys Slow-Cooker Mongolian-Style Beef

• 450 grams stewing beef, diced
• 110 grams brown sugar
• 1 onion, sliced
• 3 clove finely chopped garlic
• 120 ml beef stock
• 120 ml water
• 120 ml hoisin sauce*
• 2 tsp olive oil
• 1/2 tbsp balsamic vinegar
• 1 tsp molasses / treacle
• 3/4 tsp ginger, finely chopped
• 1/2 tsp salt

1. *See my recipe called Vickys Chinese-Style Crispy Aromatic Duck Pancake Rolls for my free-from hoisin sauce recipe, you'll need to up it a little so add a quarter extra measurement of everything
2. Gently toss the ingredients together into a crockpot or slow cooker, making sure everything is below the liquid level and cook on low for 6-8 hours
3. You can use a lidded casserole dish in the oven on it's lowest setting for the same amount of time, you can even leave it up to 10 hours.
4. My lowest setting is gas mark 1/2 which is around 125C or 250F.
5. If your lowest setting is higher, check after 6 hours
6. Serve with rice and greens such as cabbage, peas and broccoli

stewing beef, brown sugar, onion, garlic, beef stock, water, hoisin sauce, olive oil, balsamic vinegar, molasses, ginger, salt

Taken from cookpad.com/uk/recipes/347451-vickys-slow-cooker-mongolian-style-beef (may not work)