Ingredients
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 700g flank steak or stewing steak
- 1 medium onion sliced
- 1 red chilli sliced
- 120ml light soy sauce
- 100ml beef stock
- 50g brown sugar
- 1 1/2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp Gochujang or 1 tbsp Sriracha sauce (add 1 tbsp more if you like it extra hot)
- 2 tbsp cornflour mixed with 2 tbsp water
Garnish
- 1 tbsp sesame seeds
- 3 tbsp sliced spring onion
Method
- Add all the ingredients to the slow cooker, season well then mix together and cook for 4 hours on a high or 8 hours on a low.
- 20 minutes before serving add in the cornflour slurry mixture, pop the lid back on and cook for the remaining 20 mins ensuring the sauce is glossy and thick.
- Garnish with sesame seeds and spring onions and you’re ready to tuck in, serve with fluffy rice and enjoy.
