4 sliced green
onions--one is for garnish
1 teaspoon dried minced onion (or 1/2 fresh onion, diced very small)
THIS IS THE SAUCE -- if you have bottle Hoisin, go ahead and use it here instead
1/2 cup soy sauce (I used gluten free)
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
1 teaspoon
molasses
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 tablespoon peanut butter (if allergic, use black bean paste)
3 tablespoon brown
sugar
AND THEN:
1/4 cup cornstarch (to dredge meat--don't add to sauce mixture)
1 teaspoon red chili flakes --- optional -- if you don't like things spicy, you can add at the table if you'd like.
The Directions.
--slice your meat in thin strips and toss in a Ziploc bag with cornstarch.
--add all of the
liquid and dried spices to your crockpot, and the peanut butter, and mix well.
Add the garlic and three of the sliced green onions. If you are using fresh onion, add that now, too.
--put your meat on top, and toss gingerly to coat.
Cover and cook on low for 4-6 hours.
Flank steak is thin and have very little fat, and will cook quickly. There isn't a lot of liquid in this dish, so if your crock tends to cook hot, please check it after 3 hours.
The meat is done when it is no longer pink and has reached desired tenderness.
I cooked our meat in a 6qt oval slow cooker and it was done after 4 hours on low.
Serve over steamed or fried rice, and garnish with freshly sliced green onion.
The Verdict.
Delicious. This is so good ---
Much better for our wallets, than take-out, and much, much, much less greasy than take-out. And it was gluten-free!
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