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.
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*
Four Autumn Recipes: