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1 lb beef flank steak, sliced thinly across the grain
1 medium white onion or yellow onion, sliced thinly
1/2 cup light soy sauce
1/2 cup rice vinegar
1/2 cup beef broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce (+1)
1/8 cup dark brown sugar (+2)
1 tablespoon ground ginger (fresh would work as well)
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch (+2)
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine (+2)
Slice the flank steak thinly across the grain.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large plastic bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.
Amy's Notes: I made mine in the pressure cooker - sauteed the cornstarch-coated beef, added the onions, and sauteed a bit more. Added the sauce and cooked on high pressure for 8 min with immediate quick release. Added the green onions and cooked on brown for about 5 min. Voila! YUM!
We had it with rice and stir-fry veggies.
There was tons of sauce leftover, so I counted 1 point per serving. Technically, it's closer to two, but with so much sauce leftover, I have a hard time believing it was even 1 point per serving.
1 medium white onion or yellow onion, sliced thinly
1/2 cup light soy sauce
1/2 cup rice vinegar
1/2 cup beef broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce (+1)
1/8 cup dark brown sugar (+2)
1 tablespoon ground ginger (fresh would work as well)
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch (+2)
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine (+2)
Slice the flank steak thinly across the grain.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large plastic bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.
Amy's Notes: I made mine in the pressure cooker - sauteed the cornstarch-coated beef, added the onions, and sauteed a bit more. Added the sauce and cooked on high pressure for 8 min with immediate quick release. Added the green onions and cooked on brown for about 5 min. Voila! YUM!
We had it with rice and stir-fry veggies.
There was tons of sauce leftover, so I counted 1 point per serving. Technically, it's closer to two, but with so much sauce leftover, I have a hard time believing it was even 1 point per serving.