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Ingredients
Scale
- 1 1/2 pounds flank steak thinly sliced against the grain
- 1/4 cup cornstarch
- 1 tablespoon toasted sesame oil
- 4 cloves garlic minced
- 1 teaspoon ground ginger
- 1/2 cup low-sodium beef broth (or water)
- 3/4 cup low-sodium soy sauce
- 1/2 cup brown sugar packed
- 1 teaspoon garlic chili paste
- 1 teaspoon rice vinegar
- 1 cup shredded carrots
- ½ cup green onions cut into 1-inch pieces
- sesame seeds for garnish
Instructions
- In a large resealable plastic bag, combine sliced flank steak and cornstarch. Seal and shake to coat evenly.
- Pour sesame oil, garlic, ginger, beef broth, soy sauce, brown sugar, garlic chili paste, and rice vinegar into the bottom of the slow cooker and whisk to mix thoroughly.
- Add the coated flank steak and shredded carrots into the slow cooker, stirring to coat the beef with the sauce.
- Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours until the steak is tender and the sauce thickens.
- Mix in the green onions and serve the dish over white rice, garnished with sesame seeds.
Notes
Feel free to adjust the level of garlic chili paste based on your spice preference.
Using low-sodium soy sauce helps control the salt level in the dish for a healthier option.
This dish pairs beautifully with steamed vegetables or over noodles for a different twist.
- Prep Time: 10 minutes
- Cook Time: 160 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg