Crockpot Sundays: Mongolian Beef

I’m no cook. In fact, it’s really pathetic how little I cook at home. We occasionally have cooking competitions at work and I traditionally place close to last every time. That’s why I’m looking forward to the new Mark Arts building that opens up at 13th and Rock. They have a large culinary kitchen with cooking classes planned.

Until then I’d like to do something new during the NFL season. My goal is to try a new crockpot recipe for each Sunday of the season or at least a majority of them. I’m calling it Crockpot Sundays. These will be super easy recipes that any child (or myself) can do with making limited mistakes. I’m all about set it and forget it.

For the first Sunday of the season, I’m trying Mongolian Beef which was given to me by my friend Heather.

The actual source of the recipe is here. I already messed up on the recipe. I thought the recipe called for onions instead of green onions so what I made looked fairly different than what I should have. Baby steps… steps

1 1/2 lbs Flank steak
1 cup Carrots
1 Green onion
1/2 tsp Mince garlic, cloves
3/4 cups Soy sauce
3/4 cups Brown sugar
1/4 cups Cornstarch
2 tbsp Olive oil
3/4 cups Water

Toss everything in the crockpot for four hours on low and boom, you’re done.

This was incredibly easy and I was so pleased that I made something edible so leaving the house wasn’t necessary while I binge watch football.

Looking forward to what next Crockpot Sunday brings. I’m always open to any recipe you have as long as they require little effort or work; I’m the laziest cooker ever. You can leave them in the comments, post them on social media or e-mail them to

Happy Dining,


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