Description
A flavorful and tender crockpot dish featuring flank steak in a sweet and tangy sauce.
Ingredients
Scale
- 2 pounds flank steak, sliced against the grain into thin strips
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 teaspoon minced ginger
- 1/2 teaspoon red pepper flakes
- 4 green onions, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Slice the flank steak against the grain into 1/4-inch thick strips.
- In a medium bowl, combine soy sauce, brown sugar, and water; whisk until dissolved.
- Mix cornstarch with cold water in a small bowl to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat; sear steak in batches until browned.
- Transfer browned beef to the crockpot.
- Pour the soy sauce mixture over the beef; add garlic, ginger, and red pepper flakes; stir to coat.
- Close the lid and cook on low for 4-6 hours or high for 2-3 hours, until beef is tender.
- Stir in cornstarch slurry 30 minutes before serving to thicken the sauce.
- Garnish with chopped green onions before serving hot over cooked rice.
Notes
Searing the beef enhances flavor, and feel free to adjust the spice level with red pepper flakes.
- Prep Time: 15
- Cook Time: 240
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg