Ingredients
3/4 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 tablespoon hoisin sauce2 teaspoons minced fresh gingerroot2 teaspoons sesame oil1 teaspoon minced garlic1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes1 pound beef flank steak, cut into thin strips2 tablespoons cornstarch2 tablespoons water2 cups hot cooked rice5 green onions, cut into 1-inch piecesSesame seeds, optional
Preparation
In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
