Ingredients
Units
Scale
For the steak:
- 1 pound flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup corn starch
For the sauce:
- 1-inch piece fresh ginger
- 3 garlic cloves
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 4 scallions, sliced (divided)
For serving:
- steamed white rice
- sliced scallions
- toasted sesame seeds
Instructions
- Slice the flank steak against the grain, and then dice into 1-inch cubes. Place the steak into a mixing bowl.
- Season flank steak with salt and pepper, and coat with the corn starch. Mix until well-combined. Set aside.
- Mince the ginger and garlic.
- In another mixing bowl, add the ginger, garlic, soy sauce, brown sugar, water, vegetable oil, sesame oil, and half of the scallions. Pour over the steak and mix until well-combined.
- Add everything into the bottom of a slow cooker.
- Turn the slow cooker on 2.5 hours on high, or 4-5 hours on low. Then stir when done cooking.
- Serve over steamed white rice, and garnish with remaining scallions and sesame seeds.
Notes
- Freeze the flank steak slightly because it will be so much easier to slice! Once you slice the meat it will defrost quickly. Make sure not to over-freeze!
- Coating the beef in cornstarch is important because it helps to thicken the sauce, allowing it to fully coat the beef.
- To make this dish spicy, add in some red pepper flakes, sliced Thai chili peppers, sambal oelek, or Sriracha sauce.
- Don't have time to make steamed rice? Most grocery stores carry pre-cooked rice packets in the rice isle or freezer department. Just microwave and it's ready in a few minutes!
Watch a short video of this recipe here.
- Prep Time: 10
- Cook Time: 3-5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 384
- Sugar: 18.3 g
- Sodium: 1052 mg
- Fat: 17.1 g
- Carbohydrates: 29.9 g
- Protein: 27.4 g
- Cholesterol: 68 mg
