Mongolian Beef from the Slow Cooker

Step 1
Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.

Step 2
Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.

Step 3
Put bag of marinating beef in the freezer until the day before you wish to prepare it.

Step 4
Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.

Step 5
Empty bag into the crock of a slow cooker.

Step 6
Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.