Whenever I present an Asian-inspired feast, the atmosphere lights up with delight among my family and friends. Enter this exceptional Mongolian beef recipe – a true game-changer. Say goodbye to takeout cravings because this recipe brings the restaurant experience right to your kitchen.

Pair this exquisite dish with fluffy steamed white rice, creating a harmonious balance of flavors and textures. Should you prefer a milder rendition, omit the sambal for a gentle kick, or if you're like me and adore the fiery excitement, amplify the heat by introducing a handful of zesty Thai bird chili peppers. Whichever path you choose, a symphony of flavors awaits, ensuring unanimous adoration for this culinary masterpiece!

2 pounds flank steak, sliced very thin
3 tablespoons cornstarch
¼ cup canola oil
½ cup soy sauce
½ cup brown sugar
½ cup water
½ cup hoisin sauce
2 tablespoons sambal chili sauce
3 tablespoons garlic, minced
1 medium-sized onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ cup sliced green onion

Directions

1. In a large mixing bowl, toss flank steak and cornstarch so that the steak is evenly covered.

2. Preheat a large wok or saute pan to medium high and add canola oil. When oil becomes hot, add beef and fry for 4 minutes, or until golden brown. This can be done in batches.

3. In a medium-sized mixing bowl, combine soy sauce, brown sugar, water, hoisin sauce, sambal and garlic.

4. Transfer beef into a 6-quart slow cooker. Add yellow onions and bell peppers. Pour soy sauce mixture into slow cooker. Mix well.

5. Set slow cooker to low and cook for 5 hours.

6. Garnish with greens onions.

Pro Tip: For a spicier dish, add a couple Thai bird chili peppers! For crunchier bell peppers, add them after 4 hours instead of at the beginning.

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