Mongolian Beef for Crocktober – A deliciously spicy and sticky Asian inspired beef dish that is perfect for Halloween. Using my Crock-Pot 5.6L Express Multi Cooker, you can cook this slow on the slow cooker setting, or in 30 minutes using the pressure cooker setting.
Crock-Pot Crocktober
Halloween
Meal Challenge
I cannot believe how quickly this year has gone, I know lots of friends and family have also said the same thing, but it has just flown by. And here we are nearly in the middle of October, which seems almost impossible, with Halloween and Bonfire Night just around the corner. When asked by Crock-Pot to create a suitable recipe for Halloween, my first thoughts turned to the usual suspects of sausage casseroles and chilli; but, this year I would like to share something different but equally as suitable for this time of year, a recipe that is perfect for parties and large gatherings, enter my new seasonal recipe for Mongolian Beef for Crocktober……a deliciously spicy and sticky Asian inspired beef dish that is perfect for Halloween, as well as Bonfire Night, or for any autumn dinner party. There’s also lots of veggies in the dish, with colourful peppers, carrots and onions which all add towards your five-a-day.
You can cook this Mongolian Beef for Crocktober recipe in a Crock-Pot 5.6L Express Multi Cooker, slowly, on the slow cooker function, or in under an hour from prep to plate using the pressure cooker function, you’re in control. The appliance is very easy to use and has several pre-set functions. It’s 70% faster than conventional cooking methods, and exceptionally versatile with four handy separate cooking methods, including a pressure cooker, a slow cooker, a brown/sauté and steam function. The large 5.6-litre capacity means there’s plenty go around for big families and during dinner parties, plus it takes care of meal prep throughout the week too. Easy to use, with manual options for total control over your gourmet creations, you’ll also find digital controls and a countdown timer with optional delay start, for complete flexibility. The auto keep-warm function maintains a steady temperature for second helpings, while the lid stays locked when in use so there’s no spills or leaks to deal with.
I used the pressure cooker function for stews and meat, and this was cooked in thirty minutes with a ten minute pressure release. So, from prep to plate, this lovely, sticky Asian style beef dish was ready in under an hour. Serve the Mongolian Beef in bowls with steamed rice or as I did, with noodles and some fresh spring onions, soy and sweet chilli sauce on the side…..perfect for your diners to help themselves. The recipe for the quick pressure cooker is shared below on a printable card, and if you want to cook this slowly whilst you are out or at work, then just add all of the ingredients and use the slow-cooker programme, simples!
As well as today’s’ recipe for Mongolian Beef for Crocktober, I have shared four other lovely autumnal recipes that use this handy appliance: Boston Baked Beans, Polish Sausage and Sauerkraut Casserole with Beer, Beef Brisket with Elderberry Glaze and Port Jus and Pulled Pork with a Spicy Rub. All of them would be perfect for Halloween and Bonfire Night, and you can use the slow cooker function or the pressure cooker function for speed. I hope you try today’s recipe, as well as the other four I have shared, and if you do, please let me know in the comments section below. That’s all for today, do pop back regularly for more new recipes, as well as some traveller’s tales from Salisbury in the UK and Vietnam, China and Hong Kong – have a great weekend, Karen
*Collaborative paid post*
Slow or Quick Mongolian Beef
Print recipe
| Serves | 6 to 8 servings |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Barbecue, Casual Party, Halloween |
| Region | Chinese |
| By author | Karen S Burns-Booth |
Ingredients
- 2 tablespoons cornflour
- 1/4 teaspoon ground black pepper
- 700g stewing or braising steak (diced into small pieces)
- 1 red pepper, trimmed and diced
- 1 yellow/orange pepper, trimmed and diced
- 450g carrots, peeled and cut into matchsticks
- 1 teaspoon rapeseed oil (or sesame seed oil)
- 2 tablespoons soy sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons hoisin paste
- 2 teaspoons dried, granulated garlic
- 1 teaspoon dried chilli flakes
- 2.5cm fresh ginger, peeled and diced or grated
- 1 large onion, peeled and finely diced
- 150ml water
Garnish
- 1 x small bunch spring onions, sliced
Note
Using my Crock-Pot 5.6L Digital Slow and Multi Cooker, you can cook this slow on the slow cooker setting, or in 30 minutes using the pressure cooker setting.
Directions
| Step 1 | Mix the cornflour and black pepper together and toss the beef in it. Place the beef into the inner pot of the crock pot. Add the peppers and carrots and mix. |
| Step 2 | Mix all of the remaining ingredients together, with the exception of the spring onions and pour or spoon over the beef and vegetables. Mix well. |
| Step 3 | Secure the lid on the pressure cooking setting, then select the MEAT/STEW function and set for 35 minutes. |
| Step 4 | One the unit has finished cooking, allow it to release the pressure slowly - this will take 10 minutes, then wearing an oven glove and using a kitchen utensil, carefully flick the Steam Release Valve over to the Release setting, and allow any remaining steam to escape. DO NOT put your hand over it, as you may scald yourself. |
| Step 5 | Remove all of the beef and vegetables to a warm serving dish, and then select the BROWN/SAUTE function and allow the sauce bubble, reduce and thicken. |
| Step 6 | Turn the unit off and pour the sauce over the beef and vegetables. Scatter the sliced spring onions over the beef and serve in bowls with steamed rice or noodles. |
| Step 7 | For slow cooking, place all the ingredients into the inner pot, select HIGH and cook for 4 hours. You can also use the LOW setting if you are out all day, which will take between 6 and 8 hours to cook. |
Four Autumn Recipes:
Boston Baked Beans
Polish Sausage and Sauerkraut Casserole with Beer
Beef Brisket with Elderberry Glaze and Port Jus
Pulled Pork with a Spicy Rub
2pots2cook says
Beautiful week dinner suggestion ! Thank you !
Karen Burns-Booth says
I hope you enjoy it as much as we did! Karen
Ron says
Mongolian Beef, yum and such a great and quick recipe to put together. Funny thing, Saturday while at our local appliance store I noticed this Crock-Pot pressure cooker was available here. Good that Crock-Pot sells them here as the other main brand isn’t available in Sweden.