1 1/2lbflank steak, cut across the grain into thin strips
1/2cuplow sodium soy sauce
2/3cuplow sodium beef broth
1/3cupbrown sugar, packed
2Tbsphoisin sauce
1TbspThai sweet red chili sauce
1/4 to 1/2tspred pepper chili flakes (to desired spice level)
2clovesgarlic, minced
1tspfresh ginger, minced
1/2cupmatchstick carrots
1cuppineapple chunks/tidbits
1/4cup+ pineapple juice (reserved from canned pineapple)
cooked rice, for serving
2green onions, sliced thinly, for garnish (optional)
Sesame seeds, for garnish (optional)
Instructions
In a large zip-top bag, toss together the cornstarch, baking soda, salt, and black pepper. Add the beef to the bag and give it a little shake until well coated.
In a large skillet, heat the oil over medium-high heat. Sear the beef for about 1 to 2 minutes on both sides and add to the slow cooker.
In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, hoisin sauce, Thai sweet red chili sauce, red pepper chili flakes, garlic, and ginger until dissolved and pour over the beef. Cover with the lid and cook on low for 3 to 4 hours.
About 30 minutes prior to serving, add the carrots, pineapple chunks/tidbits, and pineapple juice. Add extra juice to thin the sauce, if desired.
Cover with the lid, then turn the heat to high and cook an additional 30 minutes. Serve over cooked rice and garnish with green onions and sesame seeds, if desired.
Notes
*Recipe lightly altered from The Asian Slow Cooker by Kelly Kwok