This a delicious meal that is both healthy and crazy simple to make. In fact, if you follow my advice and have a pantry and a spice rack full of staples, this meal requires very little pre-planning. And just when you didn’t think it could get any better, get a load out of this; this dish is prepped in a resealable plastic bag and cooked right in the slow cooker so there is very little clean-up. If this isn’t a “Cooking In Heels” recipe I don’t know what is.
I often times makes this dish when the days are short (literally and figuratively), it is bitterly cold outside, the fam is a little “over” chicken, and we want something that tastes like it comes from a restaurant (AKA a SPLURGE). This meal lets me keep myself and my family home and allows me to save my splurge for my favorite splurge-worthy meal…PIZZA.
The same dish from a popular Asian restaurant chain will cost about 720 calories, 39 grams of fat and 2700 mg of sodium. Wowzers! This one meal has way more sodium than what is recommended for an entire day in the Dietary Guidelines for Americans. In case you were wondering the government recommends we strive for less than 2300 mg of sodium per day.
As far as calories and fat — this one dish is about half the calories and more than 80% of the fat one typically would eat a day if they were trying to lose or even maintain their weight. And bear in mind these numbers aren’t actually for a meal. They only account for part of the meal; they don’t take into consideration an appetizer or a side dish. Forget about wine or dessert.
With my modified version, you can easily enjoy this Asian inspired favorite anytime. By simply eliminating all of the added fats that come from oil or butter and swapping lean beef for the fatty variety typically used makes this an ANYTIME MEAL. Trust me your taste buds won’t notice the difference but your heart, body, and waistline most certainly will!
Make it a MEAL TRIFECTA by serving this protein entrée with brown rice as your carbohydrate/starch and an extra serving of veggies such as steamed broccoli.
- 2½ pounds flank steak, cut against the grain into strips
- ¼ cup cornstarch (use Argo or Bob's Red Mill brands if gluten free)
- 1 tablespoon garlic, minced (jarred is fine)
- 1 tablespoon ginger, grated (jarred is fine)
- ¼ teaspoon chili flake (less if kids are eating it)
- ¾ cup low sodium soy sauce (Tamari if gluten free)
- ¾ cup water
- ⅔ cup brown sugar, packed
- 1 cup carrot, shredded or matchstick (this can be found already done at most grocery stores)
- 2 cups snow peas (optional)
- green onions and/or shishito peppers sliced for garnish (optional)
- Put the flank steak into a resealable plastic bag with the cornstarch and shake to coat evenly.
- Add the garlic, ginger, chili flakes, low sodium soy sauce, water, and brown sugar to the slow cooker. Stir to combine.
- Add the flank steak to the slow cooker. Stir the flank steak with the sauce so the flank steak is completely coated with sauce.
- Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender.
- minutes before flank steak is finished, stir in the grated carrots and snow peas (if using).
- Serve over brown rice and steamed vegetables.
- Garnish with green onions and shishito peppers if desired.