Freezer to Crockpot
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 2 to 4 minutes.
Place all ingredients in a Ziploc bag.
to cook:
Cook on Low setting for 4-6 hours.
Serve over rice or rice vermicelli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (779g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 848 | ||
Calories from Fat: 150 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 54.3mg | 17 % | |
Sodium 28749.4mg | 991 % | |
Potassium 1616.7mg | 43 % | |
Total Carbohydrate 103.9g | 31 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 98.1g | ||
Protein 77.8g | 111 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 848
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