Slow Cooker Asian Flank Steak Recipes

Steps:

• In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.

Steps:

• Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
• Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

Steps:

• Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
• Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
• Put bag of marinating beef in the freezer until the day before you wish to prepare it.
• Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
• Empty bag into the crock of a slow cooker.
• Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.

Steps:

• Brown both sides of the meat on medium high heat and remove from pan.
• Place sliced onion on bottom of greased slow cooker and place meat on top.
• Add remaining vegetables to the top of the meat. Mix sauce ingredients well and pour over the meat.
• Cook on low for 5-6 hours or on high for 3-4. Slow works best and makes a more tender meat.