All the savory flavors of a spicy Chinese stir-fry without the mess – perfect for your RV kitchen. Lay the flank steak flat on a cutting board and place in the freezer while the sauce is prepared – this will make the beef easier to slice.
1 cup chicken stock
3 Tablespoons cornstarch
1/2 cup soy sauce (I use low-sodium)
2 teaspoons sesame oil
3 Tablespoons dry sherry or rice wine, optional
2 Tablespoons Sriracha hot chili sauce
1 Tablespoon rice or cider vinegar
1 Tablespoon sugar
1 teaspoon dried chili flakes
2 teaspoons grated fresh ginger root
4 cloves garlic, thinly sliced
1.25 pounds flank steak
6 green onions, sliced one-inch long, white & green parts separated
Steamed jasmine rice, to accompany
Pour the chicken stock into the crockpot and use a whisk to completely dissolve the cornstarch, then stir in the soy sauce, sesame oil, sherry, Sriracha, vinegar, sugar, chili flakes, ginger and garlic. Stir well. Slice the flank steak into three long strips, then slice at an angle, against the grain, into thin bite-size pieces. Add the sliced steak to liquid in crockpot and stir very well. Cover and cook on low for 7-8 hours, stirring a few times if possible.
About 30 minutes before serving (or about the time you begin cooking the rice), add the white parts of the green onions to the beef, give it a good stir, replace the lid, and turn crockpot to HIGH.
Serve ladled over steamed rice, topped with the green parts of the onion. Pass additional Sriracha sauce, if desired.