Mongolian Beef

•  1.5lbs flank or skirt steak, cut into bite sized pieces
• 1.4 cup cornstarch
• 2 tbsp olive oil
• 1/2 tsp minced garlic
• 3/4 cup low sodium soy sauce
• 3/4 cup water
• 3/4 cup brown sugar
• 1 cup grated carrots
• 1 cup red bell pepper, thinly sliced
• green onions, sliced (optional, for garnish)
• white or brown rice, cooked

Place meat and cornstarch into a ziploc bag, zip close and shake to evenly coat the meat.

Add the olive oil, garlic, soy sauce, water, brown sugar, carrots, and red peppers into crockpot, stir to mix.  Add the steak and stir.  Cook on LOW for 4-5 hours or HIGH 2-3 hours.  Serve on top of rice and garnish with green onions.

To make for freezer:  Follow steak instructions above, leaving bag zipped closed.  Place second group of ingredients in a separate ziploc bag and zip closed.  Place both bags in freezer.  When ready to cook, thaw in fridge overnight. Empty contents into crockpot and cook on LOW 4-5 hours or HIGH 2-3 hours.  Serve over rice and garnish with green onions.

You can cook this in the Instant Pot on high pressure for 10 minutes.