Mongolian Style Beef

Mongolian Style Beef

1 lb lean beef round, sliced into thin strips
2 Tbsp canola oil
1 onion, chopped
1 tsp beef base
2 cups water
1 tsp garlic, minced
1/4 cup lite soy sauce
1/4 cup Tamari
1/2 cup white wine
1/2 Tbsp white wine vinegar
1 tsp sesame oil
1 tsp molasses
1 tsp ground ginger
1 tsp red chili pepper flakes
1/2 Tbsp peanut butter
3 Tbsp brown sugar
1 Tbsp honey
Hot, cooked rice

Heat canola oil in a large skillet and brown the beef stirring occasionally. Add the onion and cook until translucent. Stir in the beef base and water and bring to a boil. Cook until water is reduced to a small amount and the beef is tender.

In a small bowl combine the remaining ingredients (except the rice) and whisk until blended. Pour over the tenderized beef and simmer about 15 minutes. Serve over rice.

Adapted from the blog, "A Year of Slow Cooking". I had intended to put this in the crockpot but I was lazy and kept procrastinating until it was too late to cook it that way! It was so salty I couldn't eat it. The flavor was good, but if I ever made it again I'd only use about 1/2 the soy sauce/Tamari.