With the heat in the 90's this week, cooking is not something to anticipate gladly. So I thought I'd turn to the slow cooker to keep all the cooking heat in that tiny little space. This turned out to be a very delicious recipe that I will definitely cook again. So, so easy, too. The sesame oil is the one that you would use in place of olive oil or vegetable oil, not the super condensed stuff. I always prefer to cook my stuff on low, to give it a chance to get tender and boy, oh boy, was this meat tender. I didn't find that the corn starch worked to thicken the sauce. Maybe my cooker doesn't go high enough. It wasn't a problem, though.
Ingredients:
- 16 ounces thin flank steak*, chopped into 2-inch pieces
- ½ white onion, chopped
- ¼ cup sliced green onions
- 1 red pepper, seeded and thinly sliced
sauce
- 2 tablespoons + 2 teaspoons sesame oil
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- ½ cup water
- ½ teaspoon crushed red pepper
- a sprinkling of sesame seeds
- ¼ cup cold water + 1 tablespoon corn starch to thicken sauce
- Place beef, onions (green and white), and chopped red peppers in a greased slow cooker.
- In a medium bowl whisk together all sauce ingredients (do not include the ¼ cup cold water, corn starch). Pour sauce into the slow cooker and stir to combine. Cover and cook 2-3 hours on high or 4-5 hours on low.
- About 30 minutes before serving, whisk together remaining cold water and corn starch. Add corn starch slurry to the slow cooker and stir. Cover and cook on high for another 30 minutes or so. Stir just before serving. Serve with cooked white or fried rice.
