This dish is great served with plain rice, stir fry rice, or lo-mein or any type of noodle or rice really and it’s a great way to cook up any type of steak or roast (or in our case, some old elk round steaks that I know won’t be as flavorful as I’d like them to be since they’ve been in the freezer for over a year).

I’ve made this a couple times now.  The first time I added some ground ginger and sesame oil and the kids loved it but I thought it was too heavy on sesame and not quite as spicy as I was hoping.  This last time (a couple days ago) I didn’t add anything extra, but I did double the teriyaki and hoison sauce for extra spicyness.  It was really delicious!  LOVED IT.

The recipe below is as-is from the source…I have not modified it.  You can as you please!

Asian Steak Strips

1 lb skirt steaks or 1 lb flank steak
1 teaspoon pepper
1 teaspoon salt
1 tablespoon garlic (minced)
1 teaspoon sugar
14 ounces beef stock
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 onion (chopped)
1 red pepper (sliced)


Cut the steak across the grain into 1/4 inch slices.

In a bowl, combine pepper, salt, garlic and sugar, stir.

Put your steak slices in the mixture and toss.  Set aside for a moment.

Add to the crock pot: beef broth, teriyaki, soy and hoison sauce, chopped onions and sliced red pepper and stir.

Add steak to crock pot, mix well.

Cover and cook on low for 5-7 hours depending on your crock pot.

Serve over noodles or rice.