Summer has definitely popped in SC. Any cooking sounds like a terrible idea, and anything that takes effort? Hard pass. That’s what makes this recipe so great – hardly any effort, and a slow cooker means I don’t have to stand over a hot stove.
Of course, if you want to serve it over rice, there will be some hot stove involved (unless you have a rice cooker), so take that as you want. I’m not great at seasonally appropriate recipes. Delicious recipes? Now that’s my forte…
So when I make food, I like to make enough so I have leftovers. Therefore, I used a 3-lb London broil for this recipe. Feel free to scale things per your crowd. Sliced thinly – takeout style.
And then bite-sized, although this part isn’t strictly necessary as it gets pretty tender in the slow cooker.
Next we need some garlic. My trick for removing the garlic skin is to lightly crush the garlic with the side of a knife – the papery covering flakes right off!
Ta-da! Garlic. Dice it up a bit.
One orange, zested and juiced, adds great citrus flavor!
Move everything to the slow cooker, including some soy sauce, sesame oil and spices, then cook on low for 6 to 8 hours.
In the last half hour of cooking, mix a little of the natural beef broth with corn starch and add that back to the slow cooker to thicken slightly.
Serve it up! I served this over rice with some steamed vegetables, and garnished with sesame seeds and green onions.