Pin It Tender flank steak coated in cornstarch then slow cooked in a rich sauce of soy, brown sugar, hoisin, ginger, and garlic. The beef becomes incredibly tender after 4 hours on low, absorbing all the flavors. Garnished with green onions and sesame seeds, served over steamed rice for a complete meal.
This Asian-inspired dish delivers restaurant-quality flavor with minimal effort. The slow cooking method ensures the beef remains juicy and the sauce thickens naturally, creating the perfect consistency for coating rice or noodles.
The smell of ginger and soy hitting that slow cooker mid-morning always makes my stomach growl, no matter how many times I make this dish. I first threw this together on a miserable rainy Tuesday when takeout felt like too much effort but comfort food was non-negotiable. My roommate wandered into the kitchen around hour three, asking what restaurant I had ordered from. That moment when I told her I made it myself might be one of my proudest kitchen victories.
Last winter my sister came over feeling completely defeated after a brutal week at work. I had this bubbling away, and the way her shoulders dropped when she walked through that front door told me everything. She ate two bowls over rice, took some home, and texted me the next morning asking for the recipe. Now she makes it for her own family on Sundays.
Ingredients
- Flank steak: Thinly slicing against the grain is what makes every bite tender instead of chewy
- Low-sodium soy sauce: Gives you control over the salt level since the sauce reduces
- Dark brown sugar: The molasses creates that gorgeous deep color and caramel notes
- Hoisin sauce: This is the secret ingredient that makes restaurant-style results at home
- Fresh ginger: Do not use the powdered stuff here, you want that bright zing
- Cornstarch: Coating the beef first keeps it silky and helps thicken the sauce naturally
- Green onions: Separating white and green parts means layers of flavor throughout cooking
Instructions
- Coat the beef:
- Toss those thin slices with cornstarch until each piece has a light dusty coating, then shake off the excess. This simple step is what creates that velvety texture in the final dish.
- Layer it up:
- Add the cornstarch-coated beef to your slow cooker and scatter those white onion parts on top. They will mellow and sweeten as everything cooks.
- Whisk the sauce:
- Combine soy sauce, brown sugar, water, hoisin, sesame oil, ginger, garlic, and both peppers until the sugar dissolves completely. The mixture should look like liquid amber.
- Combine and cook:
- Pour that gorgeous sauce over the beef and give it a gentle toss to coat everything evenly. Cover and let the slow cooker work its magic on low for 4 hours.
- Finish with freshness:
- Stir in the green onion tops during the last 10 minutes of cooking. They add a bright pop that cuts through all that rich sweetness.
Pin It This recipe has become my go-to when I need to feed a crowd without losing my mind. Last summer I made it for a patio dinner, and honestly, seeing everyone go quiet for that first bite was the best compliment I could have asked for. Something about beef cooked low and slow just brings people together.
Making It Your Own
After making this countless times, I have learned that personal tweaks make it even better. Sometimes I throw in bell peppers during the last hour if I need to sneak in vegetables. My cousin adds crushed pineapple for a tropical twist, and honestly, it works.
Serving Suggestions
White rice absorbs that sauce like nothing else, but cauliflower rice works if you are watching carbs. I also love steaming broccoli and serving it on the side, letting the beef sauce coat those florets. The contrast of tender beef and crisp-tender broccoli is everything.
Make-Ahead Magic
This beef actually tastes better the next day when the flavors have had time to really marry. I often prep everything the night before, storing the sauce in a separate container in the fridge. Come morning, it takes five minutes to dump everything in the slow cooker before work.
- Freeze leftovers in portion-sized containers for busy weeknight dinners
- The sauce reheats beautifully with a splash of water if it gets too thick
- Store any extra sauce separately and use it as a stir-fry base later
Pin It There is something deeply satisfying about coming home to a meal that smells this good. Hope this becomes a staple in your kitchen like it has in mine.
Recipe Q&A
- → Can I use a different cut of beef?
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Yes, you can use sirloin or round steak instead of flank steak. Just make sure to slice thinly against the grain for tenderness. Cooking time may vary slightly depending on the thickness of the slices.
- → How can I make this gluten-free?
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Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free. The cornstarch thickener works the same way with these substitutions. Double-check all ingredient labels for hidden gluten sources.
- → What vegetables pair well with this dish?
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Steamed broccoli, sautéed bok choy, or stir-fried bell peppers and snap peas complement the flavors nicely. Add them in the last hour of cooking if using the slow cooker, or serve alongside the finished dish.
- → Can I make this in an Instant Pot?
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Yes, cook on high pressure for 90 minutes, then natural release for 15 minutes. The results will be similar, though the texture may differ slightly from traditional slow cooking.
- → How do I prevent the sauce from being too sweet?
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Start with 1/2 cup brown sugar and taste after cooking. You can always add more if needed. The sauce will reduce and concentrate flavors during cooking, so it's better to start conservative with sweeteners.
