Slow Cooker Korean Beef
I have always hated Chinese food…or any Asian type dish. No…I’m not kidding. I can be what some people would call a picky eater when it comes to Chinese food. Out of the few dishes I have tried, they all tasted the same. I can’t even describe the taste I was tasting…yuck might be a good word for it. Nasty, disgusting, gross, awful, vile….shall I go on or do you get the point? Anyway, I have tried egg rolls, orange chicken, cashew chicken, and some other chicken dishes. Not a fan! So I gave up on Chinese food, except Panda Express. I LOVE Panda Express, which is what my husband would call fake Chinese food. It was Panda Express or nothing! Take it or leave it buddy! Unless he went out with coworkers or I wasn’t home to cook, he never ate Chinese food. Until his birthday last September.
I wanted to surprise him for his birthday and get him Chinese food. I slyly asked him what his favorite Chinese dish was weeks before his birthday. I even researched what dishes were what online. I mean, I wasn’t messing around! I was determined to figure this out. I asked my coworker Amanda what her favorite dishes were and where to go. She loves Chinese food, so she was a huge help.
The day of his birthday, I ordered the Chinese, picked it up after my shift, and brought it home. He was more than surprised! I bet he was shocked even. None the less, he was super happy. I even tried something new, and get this….I actually liked it. I did not like the leftovers of this dish, but beggars can’t be choosers, right?
Then, on Christmas day, I came up with the idea to get Chinese food. So we did. I mean, what is more American then getting Chinese food on Christmas, right? “Deck the halls with bows of horry…FA RA RA RA RA..RA RA..RA..RA!” I decided to try a few more dishes that day. Szechuan beef was one of the things I ordered, and I LOVED it. Maybe I just don’t like the chicken dishes…I should just stick with the beef ones. This recipe was adapted from The Recipe Critic. I was thinking it might be pretty close to Szechuan beef, so I gave it a try.
~ 2 pounds Flank steak
~ 1/4 cup cornstarch
~ 2 tablespoons sesame oil
~ 1/2 teaspoon garlic, minced
~ 1/2 cup low sodium soy sauce
~ 1/2 cup beef broth
~ 3/4 cup brown sugar
~ 1/4 cup chopped yellow onion
~ 1/2 teaspoon red pepper flakes
~ Toasted sesame seeds and green onion for garnish
- Cut the flank steak into thin strips. It is easiest to do this when the flank steak is a bit frozen. You canopy the meat into the freezer for an hour or so before you start cutting, and it will be much easier.
2. Put the cornstarch into a ziplock bag and ass the flank steak. Shake to coat.
3. In the slow cooker pot, add the sesame oil, garlic, beef broth, soy sauce, brown sugar, onion and red pepper. Stir together to incorporate the ingredients. Add the cornstarch coated flank steak to the pot, and stir to coat the steak.
4. Cook on high for 2-3 hours, until the steak is tender and cooked through. It will look like this when it is finished. The sauce gets nice and thick because of the cornstarch.
5. Serve over rice and garnish with toasted sesame seeds and green onions. This would probably be good over some Chinese noodles as well.
I hope you enjoy this as much as my family did! Pat and Michaela loved it, and Charlie did too….until he got a longer piece of meat that hit his chin and got sauce on his face, then he didn’t like it anymore. He’s my “clean eater” and refuses to eat anything that might get on his face. My bad for not inspecting the meat and making sure it was all cut to spec. Oh well. There’s always next time!
Stay Sweet~ Amanda