This recipe originates on therecipecritic.com — but my friend Barb was the one who made it and suggested I give it a try. It was very simple to throw together and forget about – and the meat was melt-in-your-mouth tender. The sauce was a bit too sweet for my taste so the recipe below is with a few adjustments. Three of us really liked it, the other two complained they found the sauce a tad rich – but all plates were cleared – which means the dinner was a success – complaints or not! Enjoy.
Ingredients:
2 lb. flank steak, cut into thin strips
1/3 c. corn starch
2 T. olive oil
1 t. minced garlic (or more)
3/4 c. soy sauce
3/4 c. water
1/2 c. brown sugar (the recipe calls for 3/4 c. – frankly I found even 1/2 c. a bit too much)
1 generous cup of diced carrots
green onions for garnish
cooked rice
Place flank steak strips into a ziplock with cornstarch – seal and shake to ensure pieces are well-coated. Add oil, garlic, soy sauce, water, brown sugar and carrots to the crock pot. Stir and then add corn starch-coated steak and mix again.
Cook on high for 2 to 3 hours or at low setting for 4 to 5 hours. Serve over a bed of rice and garnish with green onions.