The best thing about this sesame chicken recipe is that it’s cooked in a slow cooker. Slow cooker cooks the meat slowly, but surely, allowing the flavors to be infused directly to the meat. It also allows the meat to be tenderized slowly, resulting to a fork-soft meat that you wouldn’t have imagined. You can eat this savory sesame chicken with rice. Or you can serve this with a side dish of salad for a complete meal.
Check out what our friends from Le Crème Dela Crumb have to say about this recipe:
“Easy sweet and saucy sesame beef slow cooked to perfection in your crockpot!”
There’s no other word that can sum up how this slow cooker recipe tastes like; only perfection. You have to try this and give it a chance for you to understand what I mean. So go ahead and make this for your family.
- 16 ounces Tyson thin flank steak, chopped into 2-inch pieces
- ½ white onion, chopped
- ¼ cup sliced green onions
- 2 tablespoons + 2 teaspoons Cookwell sesame oil
- 1 tablespoon minced garlic
- 1 red pepper, seeded and thinly sliced
- 3 tablespoons Great Value soy sauce
- 2 tablespoons Domino brown sugar
- 1 tablespoon Heinz rice vinegar
- ½ cup water
- ½ teaspoon McCormick crushed red pepper
- ¼ cup cold water + 1 tablespoon Argo corn starch
- McCormick sesame seeds for garnish
- Place beef, onions (green and white), and chopped red peppers in a greased slow cooker.
- In a medium bowl whisk together all sauce ingredients (do not include the ¼ cup cold water, corn starch, or sesame seeds). Pour sauce into the slow cooker and stir to combine. Cover and cook 2-3 hours on high or 4-5 hours on low.
- About 30 minutes before serving, whisk together remaining cold water and corn starch. Add corn starch slurry to the slow cooker and stir. Cover and cook on high for another 30 minutes or so. Stir just before serving. Serve with cooked white or fried rice and sprinkle with sesame seeds.
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Quick Tip: The thinner the beef you use, the more tender it will be after it’s finished cooking. Try to look for flank steak or similar beef product that has been sliced very thin.
Thanks again to Le Crème Dela Crumb for this amazing recipe.