Prep 15 mins
Cook 5 hrs
Excellent Mild Asian flavor. If you like it more kicked up, double the amount of garlic, teriyaki, soy and hoisin sauce. This recipe has been updated because the ingredients were originally for 1/2 lb steak.
- 1 lb skirt steaks or 1 lb flank steak
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon garlic (minced)
- 1 teaspoon sugar
- 14 ounces beef stock
- 1 tablespoon teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 onion (chopped)
- 1 red pepper (sliced)
- Cut the steak across the grain into 1/4 inch slices.
- In a bowl, combine pepper, salt, garlic and sugar, stir.
- Put your steak slices in the mixture and toss.
- Put steak into crockpot, add beef broth and stir.
- Add teriyaki, soy and hoison sauce, stir.
- Add chopped onions and sliced red pepper, stir.
- Cover and cook on low for 5-7 hours depending on your crock pot.
- Serve over noodles or rice.
This was a great recipe for my crock pot. I used flank steak and had it going for about 6 hours, half on the "low" setting, and the last few hours on "high". (I sliced the meat a little thicker than 1/4") I had a lot of meat, so I added a lot more of the sauce ingredients. I added large chunks of carrots and celery as well. It had a lot of rich flavours, while not being too overpowering. It was great with a lot of rice to soak up the lovely sauce! Thanks for a tasty meal :)
Taste: 5 stars Recipe: 4 stars Ease: 4 stars Family friendly: 4 stars I couldn't get skirt or flank steak at grocer, so I used London Broil. I had 1.5lbs, so I adjusted amounts (not always adding more - for example, left salt as 1 tsp). I did not have any teriyaki sauce - I don't buy the stuff, besides, it seem rather reduntant as the teriyaki sauce I make has soy, sugar, garlic as main ingredients. I just added some fresh ginger because that is also in my teriyaki sauce and more of the soy and hoisin. I ended up being home while this cooked (sick kid), so I had the steak in the garlic, salt and pepper while I took a a couple conference calls. This might have permiated the meat more than if you just threw it all together - and not a bad step if you have the time. I cooked on low for 5 hours, and it still seemed like it needed more, so I cranked it to high for another 2 hours or so. DH *loved* it. DS also liked it. I couldn't get the girls to try it. I served it with steamed white rice and Recipe #82896. This is a little more work than I like for even a crock-pot meal, but I think it will be on the rotation because it's worth it!
This was very good but I think next time I will use a lot less stock/broth and add more vegetables. Thanks for sharing!