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Ingredients:
1.5 lbs flank steak
¼ cup of corn starch
4-5 raw carrots, sliced
1 large head of broccoli, chopped
1 cup dry rice, prepared as per package
1 red onion, chopped
1 Tbl. grated ginger or ginger powder
1 Tbl. molasses
4 gloved of garlic, roughly chopped
2 Tbl. Vegetable oil, separated
¾ cup of water
¾ cup of soy sauce of beef stock
1Tbl. SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce
Chopped cilantro (optional)
1 lime (optional)
Directions:
Slice flank steak against the grain into ½ to ¾ in slices. Prepare all vegetables. Add 1 Tbl. oil, garlic, onions, carrots, ginger, water and soy sauce/beef stock and Throat Punch hot sauce to the slow cooker. Stir to combine. Add sliced steak and corn starch to a large ziplock bag and shake until coated well. Add coated steak to the slow cooker and stir. Cover and cook on high for 3 hours or low for 5-6 hours until steak is cooked and carrots are tender. 15min before ready to serve, heat a large skillet or cast iron pan on medium-high heat and add 1 Tbl. Oil. Once hot, add chopped broccoli and cook until vibrant green and cooked but still crisp. Chop cilantro and cut a lime in ½. Scoop meat and vegetables over rice and broccoli. Top with some of the mouth-watering sauce from the slow-cooker. Top with cilantro and a squeeze of lime, if desired.
