Here is a great recipe idea that is easy and quick! Ten to fifteen minutes of prep, everything in the crock pot, and a great meal 4-5 hours later.
Here is what you’ll need:
1 1/2 pounds of flank steak (cut into thin strips across the grain)
1/4 cup cornstarch
2 tablespoons olive oil
1 cup original yakitori sauce
3/4 cup water
3/4 cup brown sugar
1 cup carrots, julienned (about 3 medium-large carrots)
green onion, sliced for garnish
Here’s what you’ll do:
First I took the meat and yakitori sauce out of the fridge to come down to room temperature while I prepped everything else. In the crock pot, place the two tablespoons of olive oil, 1 cup of yakitori sauce, 3/4 cup of water, 3/4 cup of brown sugar and whisk until combined. Next wash and peel the carrots. To julienne them, I cut off the tips and ends, cut them into thirds, sliced lengthwise into thirds (or quarters) depending on how thick the carrot was, and then sliced them into nice little matchsticks. Three carrots gave me a cup. Take the flank steak and cut into thin strips across the grain of the meat. I found it easier to cut the flank steak in half lengthwise and then into strips. Place the flank steak into a ziplock bag and add the cornstarch, seal the bag, and shake until all the cornstarch is on the meat. There shouldn’t be any floating around the ziplock bag. Now you can add the meat and carrots to the mixture in the crock pot and give it a good stir to coat everything. As everyone has a different crock pot, and method they prefer, cooking time may vary a little bit. I placed it on high for two hours then set it to low for another three and everything was nice and tender. I know that 2-3 hours on high will work, as well as 4-6 hours on low. All that’s left is to steam some rice and slice some green onions for garnish, if you’d like. After smelling this cook all afternoon, I was so excited to have some I forgot to photo the end result with green onions! Will serve 4-6. Enjoy!