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
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
Garnish with green onions and serve over rice.
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