I hope everyone had a lovely weekend! I spent Saturday brunching and shopping in the city with a couple of wonderful ladies. I highly recommend trying Southern Hospitality for brunch one day. The food is delicious and they have live blue grass playing during brunch. I ordered the smoked brisket hash which came with a fried egg and a delicious biscuit. I have to be honest, It’s hard to find a good biscuit up here, but Southern Hospitality definitely delivered. The portion sizes were large, and I barely put a dent in mine, but it was tasty. The best part of brunch, are the bottomless mimosas!! We worked off all this delicious food by A LOT of walking!
This Sunday was reserved for relaxation and the slow cooker. This recipe is a combination of different recipes I have been using over the years. I found a recipes on Pinterest for Korean Ground Beef and loved it so much that I wanted to try it in the slow cooker with a different type of beef.
I love making dinner in the slow cooker on weekends because there is plenty of time in the mornings to prep everything; however, this dinner really doesn’t need much prep at all and it turns our pretty tasty.
Asian Flank Steak with Broccoli and Brown Rice
1 organic grass-fed flank steak (bought mine at Whole Foods)
1/2 organic yellow onion, sliced
1/2 cup low sodium soy sauce
1/4 cup light brown sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup organic low sodium beef stock
1 teaspoon of corn starch dissolved in water
Salt & Pepper
1 cup brown rice, cooked to package directions
Organic broccoli florets, steamed
Place sliced onion in the bottom of the slow cooker and top with flank steak. Salt and pepper both sides of the steak, but be careful as you are using soy sauce and don’t want to over season. Mix together soy sauce, brown sugar, red pepper flakes, onion power and garlic powder. Pour over beef and onions. I added a cup of beef stock to be sure the whole flank steak was covered with liquid. I didn’t want the meat to dry out. Cook on low for 8 – 10 hours. After 8 – 10 hours, remove beef and slice or shred. Mix corn starch into the slow cooker liquid to thicken the sauce just a bit. Steam broccoli and add the slow cooker to coat with sauce. Serve steak and broccoli over rice. Don’t forget to add additional sauce over the top!
This turned out great and it really only requires minimum effort, which is nice for a lazy relaxed Sunday. The red pepper flakes add some heat and the soy sauce and brown sugar combine to make a fantastic sweet and salty sauce. The meat was so tender! It just fell apart. I prefer using flank steak in the slow cooker, as I can find the other cuts traditionally used to be a bit tough. This dinner was very satisfying and there were plenty of leftovers for lunch this week!
I hope you enjoy this as much as we did 🙂