Ingredients:
- 700 g (1½ lb) flank steak (or sirloin), thinly sliced against the grain
- 1/4 cup cornstarch
- 2 tbsp vegetable oil
Sauce:
- 3/4 cup low-sodium soy sauce
- 3/4 cup water
- 3/4 cup brown sugar (adjust to taste)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
To Finish:
- 3–4 green onions, sliced
- 1 tbsp sesame oil (optional)
👩🍳 Instructions:
- Prep the beef:
Toss sliced beef with cornstarch until evenly coated. Let sit for about 10 minutes (this helps thicken the sauce later). - Quick sear (optional but recommended):
Heat vegetable oil in a pan over medium-high heat. Sear the beef for 1–2 minutes per side just until browned (no need to cook through). - Make the sauce:
In a bowl, mix soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. - Slow cook:
Add beef to the slow cooker and pour sauce over it.
Cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender. - Finish:
Stir in green onions and sesame oil just before serving.
🍽️ To Serve:
- Serve over steamed white rice or noodles
- Garnish with extra green onions or sesame seeds
🔥 Tips:
- Slice beef very thin for the most tender texture
- Don’t skip the cornstarch—it creates that signature glossy sauce
- If sauce is too thin, remove lid and cook on HIGH for 15–20 minutes more
🧡 Variations:
- Add broccoli or snap peas for a veggie boost
- Use honey instead of part of the sugar for a deeper flavor
- Make it spicy with chili paste or sriracha
⚡ Quick Shortcut:
Skip searing and add raw coated beef directly to the slow cooker—still delicious, just slightly less caramelized.