My friend Rebecca has given me so many recipes over the years, so I don’t even question a new one when she says that I need to try. There are many reasons our friendship has lasted almost 23 years but a big part of our friendship is food. I think I can speak for both of us when I say we love to cook, bake, eat and make food for our loved ones. I learned this love from my mom and grandma growing up, but my friendship with Rebecca has lasted so long and so beautifully because we both share that love of cooking and eating. Maybe eating a little more than cooking.
But I am noticing that as the kids grow older, I don’t have time to spend in the kitchen like I used to and quite honestly, they don’t appreciate the meals I make as much as they did when they were little and had no other options. So if I can take a well-loved recipe and make it easier, I am all in.
A favorite recipe that Rebecca has passed on to our family is Crock Pot Mongolian Beef. I love a good crockpot recipe and it really isn’t too difficult but there are quite a few ingredients and there are steps like dredging the meat. I wanted to try and recreate that recipe but without having steps or so many ingredients.
While grocery shopping at my local Meijer, I found P.F. Chang’s® Mongolian BBQ Sauce and thought, why am I doing extra steps when P.F. Chang wants to do them for me?!
Psst-if you’re looking for your own P.F. Chang’s sauce, you can find it in the above aisle.
The original recipe Rebecca gave to me had soy sauce, water, grated carrots in it in addition to others and I was going to eliminate those ingredients in lieu of the Mongolian BBQ sauce and add a second fun ingredient to add a kick to the recipe: ROTEL® Diced Tomatoes and Green Chilies! There are several flavored ROTEL options to choose from but I stuck with the original as I knew there would be a kick with the BBQ sauce.
I don’t care for carrots but wanted texture, so RO*TEL was the perfect solution for me AND no grating carrots because grating carrots is apparently what is setting me back time-wise.
You will need the following ingredients:
1- your spices which include brown sugar, ginger, garlic, and red pepper flakes
2- Add to that the P.F. Chang’s Mongolian BBQ Sauce
3-And the RO*TEL Diced Tomatoes and Green Chilies added to all the above
4- Place your steak strips in the crockpot and top with the above combination
Cook on low for six hours or high for three hours.
The smell while cooking will tempt you into opening the lid to take a peek, resist the urge because if you’re patient, this is what awaits:
That up there is just as delicious as it looks and the sauce actually sticks to the meat instead of sliding off as some sauces do especially in crockpot cooking. Do you see the chunks of tomatoes from the RO*TEL? Heavenly.
You could serve with rice but we chose broccoli and a salad with Wishbone Robusto Italian on top. Tip- you could also add some of the Robusto Italian to crockpot dishes for flavor as well. That has saved me in a pinch many times before.
Crock-Pot Mongolian Beef
- 2 Lbs. Beef Flank Steak (thinly sliced )
- 1 TBSP. Garlic (minced)
- 1/4 tsp. Red Pepper Flakes
- 1/4 C. Brown Sugar (you could omit this in place of the sauce but I wanted mine to have a bit more sweetness)
- 1 TBSP. Ground Ginger (see the note above)
- 1 Can RO*TEL Diced Tomatoes and Green Chilies (undrained)
- 1 Bottle P.F. Chang’s Mongolian BBQ Sauce
- Slice the flank steak into thin slices, set aside.
In a small bowl, mix the rest of the ingredients.
Place steak into crockpot where a little bit of olive oil has been added.
Pour the rest of the ingredients over steak.
Cook on high in the crockpot for 3 hours or low for 6 hours.
Serve over rice, with broccoli, the possibilities are endless!
For more crock pot-inspired recipes, head here!
This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone.