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Risa's Flank Steak with Wine Sauce

User Rating 4 Star Rating (1 Review)


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  • 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


Preheat a grill pan or GFG Grill. When hot, place steak on and cook until you sear it well, and you have nice grill marks (if using GFG, just cook it for 3 minutes to get some marks on it - you are not totally cooking it on there). Remove and place in crockpot. Top with sake, soy sauce, garlic, ketchup, mustard, and onion.
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.

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User Reviews

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 4 out of 5
Easy and good, Member malisam71

I already had eveything needed for this recipe at home so it made it very simple. The meat is extremely tender, and for flank steak that's a bonus. The only thing I would change, is that it really needs salt and pepper, or seasoning salt. I was glad I added it!!

7 out of 7 people found this helpful.

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