- 1 pound flank steak
- 1/2 cup sake wine, or dry white wine
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 teaspoon beef base
- 1 cup water
- 1 tbsp Ketchup (zesty garlic or your favorite)
- 1 tbsp Jack Daniels Mustard, or yellow mustard
- 1 small onion, finely chopped
- 1/4 cup water
- 3 tbsp cornstarch
- 1/2 lb fresh button mushrooms, sliced
In a measuring cup, place beef base and water. Mix well.
Place beef base mixture in crockpot. Place on LOW heat and cook for 6-7 hours until meat is tender. Turn to HIGH.
Place cornstarch and water in small bowl and whisk well to combine. Add cornstarch mixture to crockpot along with the mushrooms. Cook for 20-30 minutes or until mushrooms are tender.
To serve: slice meat in thin strips (against the
grain) and serve with sauce over noodles or rice.
For holiday, serve with some challah bread and butter. Risa's notes:
If you don't have beef base or can't find it, use a beef bouillon cube or a can of beef broth. All work fine.
More Flank Steak and London Broil Recipes
Easy London Broil with Mushrooms
Deviled London Broil
Crockpot Flank Steak Teriyaki
Beef with Greens
Easy Crockpot Stroganoff
Steak Recipes Index
Beef Recipes Index
Ground Beef Recipes Index
Pot Roast Recipes
Beef Stew Recipes
Crockpot Beef Recipes