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Copyright © 2005 Vearrier Inc. All rights reserved.
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Flank Steak
With Wine
Sauce
Flank Steak With Wine Sauce
1 lb flank steak
1/2 cup sake wine, or white wine
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon beef base
1 cup water
1 tablespoon Ketchup (zesty garlic or your favorite)
1 tablespoon Jack Daniels Mustard, or yellow mustard
1 small onion, finely chopped
1/4 cup water
3 tablespoons cornstarch
1/2 pound fresh, sliced button mushrooms
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.
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.
