Ingredients
Scale
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 1/4 cup dark brown sugar
- 1 teaspoon jarred minced garlic
- 1/4 teaspoon powdered ginger
- 1 teaspoon sriracha sauce
- 2 tablespoons cornstarch
- 1/2 bunch green onions
Instructions
- Place the whole flank steak in the slow cooker.
- In a bowl, whisk together soy sauce, beef broth, dark brown sugar, minced garlic, powdered ginger, and Sriracha sauce.
- In another small bowl, combine cornstarch with 2 tablespoons of water to create a slurry.
- Mix the cornstarch slurry into the soy sauce mixture until well combined.
- Pour the mixture over the beef in the slow cooker.
- Cover and set to low for 6-8 hours, until the beef is fork-tender.
- Once cooked, remove the meat and shred it with a fork or slice thinly if using skirt steak.
- Add roughly chopped green onions to the slow cooker and let it cook for another 15-20 minutes.
- Serve with steamed rice or as desired.
Notes
For best flavor, let the beef marinate with the sauce for a couple of hours before cooking if time allows.
Adjust the spiciness by adding more or less sriracha sauce according to your taste.
This dish goes well with steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 14g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg