Slow Cooker Ginger Soy Flank Steak Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near a power outlet. Prepare your ingredients by grating the fresh ginger and mincing the garlic cloves finely to maximize flavor distribution.

Slice the flank steak into uniform strips, keeping them approximately one inch wide to ensure they cook at the same rate. Having all your components measured and ready to go will make the assembly process efficient and straightforward.

Instructions

Assembling the ingredients

1. 1Prepare the slow cooker
   Place the flank steak strips into the bottom of the slow cooker basin. Ensure the meat is arranged in an even layer to promote consistent cooking throughout the process.
   Look for The meat is spread evenly on the bottom.
   Tip Avoid overcrowding the slow cooker to ensure the beef cooks evenly.

At the start, the slow cooker basin should be clean and ready. Ensure the meat is laid out in a single, even layer at the bottom of the pot. The ginger and garlic should be prepped and ready for immediate addition to ensure everything is layered correctly before the lid is placed on for the duration of the cooking cycle.

Seasoning the meat

2. 2Add aromatics and seasoning
   Scatter the grated ginger over the steak strips. Add the minced garlic evenly over the meat, then pour the soy sauce over all the ingredients to coat them thoroughly.
   Look for The ginger and garlic are distributed over the meat.
   Tip Use a fresh grater for the best ginger flavor extraction.

Once the aromatics and soy sauce are added, the ingredients should be distributed evenly across the surface of the steak. You will notice the soy sauce beginning to settle around the meat strips, which is exactly what you want to ensure the beef is properly braised throughout the long cooking process. Check that no ingredients are stuck to the sides of the cooker.

Final cooking and resting

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours. Once finished, ensure the meat reaches an internal temperature of 145°F (63°C). Let the steak rest for 5 minutes before serving to retain its juices.
   Look for The steak is tender and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature with a meat thermometer.

After the cooking time has elapsed, the steak should be very tender to the touch. The aroma of ginger and savory soy sauce should be prominent in the kitchen.

Before serving, verify the internal temperature with a thermometer. Ensure the meat rests for at least 5 minutes, which allows the juices to redistribute and ensures the most succulent texture possible for every serving.

Common mistakes

A common mistake is cooking the steak on the high setting for too long, which can cause the meat to become dry or chewy instead of tender. Always prioritize the low setting for the best results.

Another error is failing to trim excess fat from the steak, which can leave the sauce feeling greasy. Finally, resist the urge to open the lid frequently, as each time the cover is removed, heat escapes and the cooking time is extended, impacting the texture.

How to tell it’s done

The flank steak is finished when it has reached a tender, pull-apart consistency. Use a digital meat thermometer to verify that the internal temperature has reached at least 145°F (63°C).

The meat should appear glossy and dark from the soy sauce, and the liquid in the pot should have reduced slightly, concentrating the savory ginger and garlic flavors into a rich, flavorful sauce that coats the beef perfectly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest