Step 1

In a large nonstick skillet, heat oil over medium-high heat. Season brisket with pepper to taste; add to skillet. Cook 3 minutes per side or until well-browned. Transfer to a 4-quart slow cooker.

Step 2

In a small bowl, combine teriyaki sauce, tomato paste, ginger, garlic powder, water and (if desired) red pepper flakes. Pour over brisket in slow cooker. Cook, covered, on low 6–8 hours or until meat is fork-tender. Transfer to a platter.

Step 3

Slice brisket against the grain into thin slices. Sprinkle with green onion (if desired), and serve with cooking liquid.