Ingredients
Beef and Coating
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1/4 cup cornstarch
Sauce and Seasonings
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 1/2 cup water
- 1/2 cup green onions, cut into 1/2 inch pieces
Instructions
- Prepare the Beef: Place the thinly sliced flank steak in a large bowl. Add the cornstarch and toss thoroughly until each piece of beef is evenly coated. This helps the sauce cling to the meat and creates a slight thickening during cooking.
- Set Up the Slow Cooker: Transfer the cornstarch-coated flank steak to the slow cooker. Add the toasted sesame oil, minced garlic, minced ginger, low sodium soy sauce, brown sugar, and water over the beef. Stir everything gently to ensure the meat is well coated with the flavorful sauce mixture.
- Cook the Beef: Cover the slow cooker with its lid and set it to cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours. Cooking on HIGH will give you a tender, juicy beef texture faster, while LOW allows the flavors to deepen over a longer period.
- Finish and Serve: Once cooked through and tender, stir in the chopped green onions to add a fresh, vibrant flavor and a bit of crunch. Serve immediately, ideally with steamed rice or your favorite side dishes to soak up the delicious sauce.
Notes
- Slice the flank steak thinly against the grain to keep it tender and easy to eat.
- Adjust brown sugar quantity for desired sweetness.
- For thicker sauce, you can thicken it in a pan after slow cooking by simmering the sauce reduced with a cornstarch slurry.
- Can be served over rice, noodles, or steamed vegetables.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
