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Flank Steak with Wine Sauce
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1 lb flank steak
1/2 cup sake wine, or white wine
1 tbl soy sauce
2 cloves garlic, minced
1 teaspoon beef base
1 cup water
1 tbl Ketchup (zesty garlic or your favorite)
1 tbl Jack Daniels Mustard, or yellow mustard
1 small onion, finely chopped
1/4 cup water
3 tbl 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.
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