Slow-Cooker Mongolian Beef Stew

Ingredients

• ¼ c cornstarch
• ½ c soy sauce, or tamari for gluten-free
• ¼ c mirin
• 1 t sesame oil
• 1 onion, diced
• 5 cloves garlic, minced
• 1 t dry ginger
• ¼ t pepper
• 1 T peanut butter
• ½ t red pepper flakes
• 1 lb carrots, either baby carrot sticks, or carrots cut into large sticks
• 12 oz. bag frozen sugar snap peas
• 2-3 lb beef roast

Instructions

1. Combine all of the ingredients except the carrots, peas, and beef in your slow cooker, and whisk together.
2. Add the carrots, peas, and beef.
3. Cook on low for 6-8 hours or high for 4-6 hours.
4. Remove the beef and shred with a fork.
5. Return the shredded beef to the crockpot and stir everything together.
6. Serve over rice or Asian noodles.