Ingredients

The following ingredients have 4 Servings
  • 2 lbs. sliced flank steak ((2-3 pounds will work well))
  • 10 cloves minced garlic (or 2 1/2 teaspoons garlic powder)
  • 3 Tbsp. minced fresh ginger root
  • 3/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup oyster sauce
  • 1 Tbsp. Asian garlic chili paste
  • 1 onion (halved and sliced)
  • 1 cup baby carrots
  • 1 cup broccoli florets
  • 1 cup broccoli slaw
  • 2 cups snow peas
  • 16 oz. package dried spaghetti
  • 2 Tbsp. sesame oil

Instruction

  • Prepare the slow cooker with nonstick cooking spray. Place the steak strips into the bottom of the slow cooker.
  • In a medium bowl, whisk together the garlic, ginger root, soy sauce, brown sugar, oyster sauce, and chili paste.
  • Add the carrots and onion to the slow cooker and toss with the meat.
  • Pour the sauce over the meat and vegetables. Toss to coat.
  • Cover and cook on low for 4 hours.
  • Add the remaining vegetables to the slow cooker and stir to combine. Re-cover and cook for an additional 30 minutes or until the vegetables reach desired tenderness.
  • Meanwhile, cook the spaghetti according to the package directions. Drain and immediately drizzle with sesame oil.
  • Just before serving, add the cooked spaghetti to the slow cooker and toss with the meat, vegetables, and sauce.
  • Serve garnished with sliced green onions, if desired.