Slow cooked spicy Mongolian beef and pineapple recipe

Ingredients

• ½ cup + 1½ tablespoons cornstarch
• 1 teaspoon bicarb of soda
• ¼ teaspoons sea salt
• ¼ teaspoons black pepper
• 1½ pounds flank steak (cut into strips across grain)
• 2 teaspoons canola oil
• ½ cup low salt soy sauce
• ⅔ cup low salt beef broth
• ⅓ cup lightly packed brown sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon sweet chili sauce
• ½ teaspoons red pepper chili flakes
• 2 garlic cloves (minced)
• 1 teaspoon fresh ginger (peeled, thinly sliced)
• 2 tablespoons cold water
• ½ cup carrots (shredded)
• 1 cup canned pineapple chunks
• ¼ cup pineapple juice
• Steamed rice for serving

1. Add ½ cup cornstarch, bicarb of soda, sea salt and black pepper to a ziplock bag. Shake and add the strips of beef. Shake again to ensure that the beef is evenly coated.
2. In a skillet, heat the canola oil over medium heat. Sear the beef strips for a couple of minutes on each side and add to a slow cooker.
3. In a mixing bowl, whisk the soy sauce, beef broth, sugar, hoisin sauce, chili sauce, pepper flakes, minced garlic and sliced ginger. Whisk until totally dissolved. Pour the mixture over the beef.
4. Cover the slow cooker with a lid and set on Low for 3-4 hours.
5. Half an hour before serving, whisk the remaining cornstarch in 2 tablespoons of cold water and add to the slow cooker together with the shredded carrots, pineapple chunks, and juice. Stir to combine.
6. Replace the lid and increase temperature to High, allowing the sauce to thicken for between 25-30 minutes.
7. Serve over steamed rice.