Slow Cooker Mongolian Beef

This recipe is a winner, just take 15 minutes to prep your ingredients and fire it all into the slow-cooker or casserole pot Have the dinner made ahead in the morning and leave the slow cooker to do all the work - handy!

Serves: 4

• 1.5kg flank steak or skirt steak, thinly sliced
• 4 tbsp cornflour
• 2 peppers, chopped
• 2 sweet potatoes, cut into chunks
• 6 garlic cloves, finely sliced
• 1 thumb sized piece ginger, finely sliced
• 1 red chilli, finely sliced
• 1 tbsp sesame oil
• 175ml low sodium soy sauce (12 tbsp)
• 175ml water
• 100g brown sugar
• 1 tsp white pepper

To serve:

• 6 spring onions, finely sliced
• 1⁄2 cucumber, julienne peeled

Egg noodles, cooked according to packet instructions

Sesame seeds, toasted

1. Place the sliced steak pieces in a bowl with the corn flour and mix until the meat is well coated.

2. Add the meat along with the remaining ingredients to a slow cooker, stirring to combine completely. Cook on high for 4 hours or on low for 8-10 hours until the meat is tender and the sauce has reduced slightly.

3. If cooking in a large casserole, heat over a high heat and add the sesame oil, fry the steak pieces until browned before adding the garlic, chilli and ginger and frying for a further minute or so. Add the remaining ingredients and stir through until completely coated. Lower the heat and place a lid on top and continue to cook for 1 hour and 30 minutes or until the sauce has reduced and the meat is tender.

4. Serve the Mongolian beef with noodles & cucumber slices.