![Slow-cooker Mongolian Beef Salad Image of Slow-cooker Mongolian Beef Salad on a plate with chop sticks](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtPF3cOPmUkOSI8Rp2tXh2AuuMg8rfb5rGUyVqFErNs6tI5EVHmvd2gCLOUUJNidoDbPtZm7g3lZAj354hRi32fYcMv89d3YcQGEz8cW8Q_NkaEmv97UiAluJjnco8QDT86eVkQ-MfHw/s1600/MBeefSaladOpenLR.png)
Aside from the beef and veggies being sourced locally and organic where possible, I decided make the hoisin sauce myself. This article from cooks.com gave me the confidence to jump in and customize it. Of course, if you have a favorite brand and want to use that, I'm sure it will work. I like to adjust the flavors (and I'm all over experimenting in the kitchen) so I made my own.
I was preparing for company coming to town and an uncertain schedule so I needed a meal that would be ready to go whenever the mood struck. I decided to make it a salad for two reasons; it seemed more convenient and I try to avoid cooking rice whenever possible (I assure you my friends are grateful)! As it turns out there were no left-overs (I love it when there are no left-overs).
Yield: Serves 8
Time: 1 hour prep, 6 hours in the crock pot
Level: Average