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1/2 c. plus 1 Tbsp. corn starch, divided 1 tsp. baking soda (optional) 1/4 tsp. salt 1/4 tsp. black pepper 2 tsp. canola oil 1 1/2 lb. flank or sirloin steak, sliced thinly 1/2 c. low-sodium soy sauce 2/3 c. beef broth 1/3 c. brown sugar, packed 2 Tbsp. hoisin sauce 1 Tbsp. Thai sweet red chili sauce 1 tsp. minced garlic 1 tsp. fresh minced ginger 1/4 c. reserved pineapple juice 1 c. canned pineapple chunks, drained with juice reserved 1/2 c. matchstick carrots hot cooked rice In a large ziploc bag, combine 1/2 c. cornstarch, baking soda, salt, and pepper. Add beef and shake until coated. Heat oil in a large skillet and sear the beef, about 1-2 minutes per side. Place in slow cooker. In a medium bowl, whisk together soy sauce, broth, sugar, hoisin sauce, chili sauce, garlic, and ginger. Pour over beef. Pour over beef and cook on low for 3-4 hours. About 30 minutes prior to serving, whisk together remaining cornstarch and pineapple juice. Add to slow cooker with pineapple and carrots. Cover and cook on High for 30 minutes, allowing sauce time to thicken. If it becomes too thick, thin with more pineapple juice. Garnish with green onions and serve over rice. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |