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We hope you got insight from reading it, now let’s go back to vickys slow-cooker mongolian-style beef, gf df ef sf nf recipe. You can have vickys slow-cooker mongolian-style beef, gf df ef sf nf using 12 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Vickys Slow-Cooker Mongolian-Style Beef, GF DF EF SF NF:
- Provide 450 grams stewing beef, diced
- Use 110 grams brown sugar
- You need 1 onion, sliced
- Use 3 clove finely chopped garlic
- Prepare 120 ml beef stock
- You need 120 ml water
- You need 120 ml hoisin sauce*
- Prepare 2 tsp olive oil
- Use 1/2 tbsp balsamic vinegar
- Provide 1 tsp molasses / treacle
- Use 3/4 tsp ginger, finely chopped
- You need 1/2 tsp salt
Steps to make Vickys Slow-Cooker Mongolian-Style Beef, GF DF EF SF NF:
- 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 - - https://cookpad.com/us/recipes/345694-vickys-chinese-style-aromatic-duck-pancake-rolls-gf-df-ef-sf-nf
- 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
- 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. My lowest setting is gas mark 1/2 which is around 125C or 250°F. If your lowest setting is higher, check after 6 hours
- Serve with rice and greens such as cabbage, peas and broccoli
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