Ingredients:

  • 1.5 lb Flank Steak or Chuck Roast, thinly sliced
  • 1/2 cup Low Sodium Soy Sauce
  • 1/2 cup Brown Sugar, packed
  • 1/2 cup Water
  • 2 tsp Fresh Ginger, minced
  • 3 cloves Fresh Garlic, minced
  • 3 Tbsp Cornstarch (divided)
  • 1 tsp Sesame Oil
  • Green Onions, sliced (for garnish)

Instructions:

  1. Slice the 1.5 lbs of flank steak or chuck roast thinly against the grain. Place the sliced beef into a mixing bowl and reserve 2 Tbsp of the total cornstarch for the thickening slurry. Toss the beef with the remaining 1 Tbsp of cornstarch until lightly coated.
  2. In the slow cooker insert, whisk together the low sodium soy sauce, brown sugar, 1/2 cup water, minced ginger, and minced garlic.
  3. Add the cornstarch-coated beef to the sauce mixture in the slow cooker and stir gently to combine.
  4. Cover and cook on LOW for 4 hours, or until the beef is fork-tender and easily shreds.
  5. Approximately 10 minutes before serving, mix the reserved 2 Tbsp of cornstarch with 3 Tbsp of cold water to create a slurry. Stir the slurry into the slow cooker sauce until the liquid begins to thicken into a rich, velvety glaze.
  6. Stir in the 1 tsp of sesame oil. Serve immediately over rice, garnished generously with sliced green onions.