Tender flank steak strips slow-cook for hours until impossibly fork-tender, soaking up a glossy, savory-sweet sauce built from fresh ginger, garlic, brown sugar, and a touch of sesame oil. The slow cooker does all the heavy lifting here, coaxing deep flavor out of just a handful of pantry staples while a cornstarch slurry thickens everything into that classic clingy, spoon-coating glaze. Green onions stirred in at the end add a fresh, sharp bite that cuts through the richness, and a sprinkle of sesame seeds on top brings a little crunch to the finish. Ladled over a big bowl of fluffy white rice, this one soaks up every drop of sauce and eats like your favorite takeout order, minus the drive. It's an easy, low-effort dinner that fits neatly into a gluten free lineup without sacrificing any of that sticky-sweet, garlicky flavor you're after.
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Place the sliced flank steak in a large zip-top bag or bowl and toss with 1/4 cup cornstarch until every piece is evenly coated.
In a medium bowl, whisk together the soy sauce, 1/2 cup water, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar is fully dissolved.
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