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 into the slow cooker.
- In a mixing bowl, whisk together the soy sauce, beef broth, dark brown sugar, minced garlic, powdered ginger, and sriracha sauce.
- In a small bowl, combine the cornstarch with 2 tablespoons of water and whisk until smooth.
- Stir the cornstarch slurry into the soy sauce mixture until fully incorporated.
- Pour the sauce over the flank steak in the slow cooker.
- Cover and cook on low for 6-8 hours, or until the beef is tender and easily shredded.
- Once cooked, remove the beef and shred it with a fork or slice thinly if using skirt steak.
- Add the roughly chopped green onions into the slow cooker and allow to cook for an additional 15-20 minutes.
- Serve with steamed rice or as desired.
Notes
For best results, use flank steak; it will yield very tender meat after slow cooking.
You can adjust the spiciness by varying the amount of sriracha sauce based on your preference.
This dish freezes well; store in an airtight container for future meals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg