Slow Cooker Mongolian Beef

Instructions

1. 1
   Slice flank steak 1/4 inch thick against the grain. Pat dry and toss with 1/4 cup cornstarch, shaking off excess.
2. 2
   Whisk together soy sauce, broth, brown sugar, garlic, ginger, rice vinegar, and red pepper flakes until smooth.
3. 3
   Optional - heat oil in a skillet over medium-high. Sear beef in batches 30 to 60 seconds per side for light browning.
4. 4
   Add beef to slow cooker. Pour sauce over and add carrots if using. Stir to coat.
5. 5
   Cook on Low 6 to 7 hours or High 3 to 4 hours, until beef is tender.
6. 6
   Stir cornstarch and water to make a slurry. Add slurry and green onions to the slow cooker.
7. 7
   Cook on High 15 to 20 minutes until sauce thickens and turns glossy. Stir in sesame oil.
8. 8
   Serve over steamed rice. Garnish with sesame seeds and more green onion.