Step 1

Slice flank steak against the grain into thin slices. (If you prefer thicker slices, they will work in the slow cooker, as the slow and low heat will still make them nice and tender.)

Step 2

Place the steak slices in a bowl and toss with cornstarch to coat most of the pieces.

Step 3

Spread steak pieces evenly across the bottom of a slow cooker.

Step 4

Whisk together sesame oil, garlic, ginger, Sriracha, soy sauce, brown sugar, and beef broth until combined. Pour sauce over the steak and stir gently.

Step 5

Cover with a lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours.

Step 6

The dish is done cooking when the sauce starts to caramelize around the edges of the slow cooker. The meat should be tender. If you overcook, the meat becomes SO tender that it starts to break apart into smaller pieces. Exact cook time will vary depending on your slow cooker and the thickness of the sliced meat.

Step 7

Garnish with green onions and/or toasted sesame seeds.