Pour this 1 mixture over raw beef slices into a slow cooker for a weeknight dinner that's impossibly delicious

This slow cooker orange ginger beef is one of those weeknight dinners that feels special but barely takes any effort. You simply whisk together one bright, tangy-sweet mixture with fresh orange juice, soy sauce, grated ginger, rice vinegar, and sesame seeds, then pour it right over raw beef flank steak slices in your slow cooker. By the time everyone’s home and hungry, the beef is tender, flavorful, and ready to pile over rice or noodles. It has a cozy, takeout-at-home feel with simple pantry ingredients and fresh citrus.

Serve the orange ginger beef over steamed white or brown rice, or spoon it onto cooked rice noodles for a slurpable bowl. Add a simple veggie on the side, like steamed broccoli, green beans, or a quick stir-fry of bell peppers and snap peas. A sprinkle of extra sesame seeds and sliced green onions on top makes it feel restaurant-fancy. If your family likes a little crunch, set out a bowl of shredded cabbage or a bagged Asian-style salad mix to serve alongside.

Servings: 4

1 1/2 pounds beef flank steak, thinly sliced against the grain

1 tablespoon grated fresh ginger

2 tablespoons cornstarch (optional, for thickening sauce at the end)

Thinly slice the flank steak against the grain into bite-size strips and place the raw beef slices evenly in the bottom of your slow cooker.

In a medium bowl or large measuring cup, whisk together the fresh orange juice, soy sauce, rice vinegar, brown sugar, grated fresh ginger, minced garlic, toasted sesame seeds, sesame oil (if using), and red pepper flakes (if using) until well combined. This is your 1 simple mixture.

Pour this 1 mixture evenly over the raw beef slices in the slow cooker, making sure all the meat is coated and mostly submerged in the liquid.

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is very tender and easily pulls apart with a fork.

If you prefer a thicker sauce, about 20 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Stir this slurry into the slow cooker, re-cover, and cook on HIGH for 15–20 minutes, or until the sauce has thickened to your liking.

Taste the sauce and adjust seasoning if needed, adding a splash more soy sauce for saltiness or a squeeze of orange juice for brightness.

Serve the orange ginger beef over hot cooked rice or noodles, spooning extra sauce over the top. Garnish with sliced green onions and additional toasted sesame seeds, if desired.

For picky eaters, you can reduce or leave out the fresh ginger and red pepper flakes to keep the flavors milder and more familiar—think sweet soy-orange instead of bold ginger. If someone in your house isn’t a fan of visible seeds, skip the sesame seeds in the cooking mixture and just sprinkle a few on the adult portions at the table. To add more veggies right in the slow cooker, stir in sliced bell peppers or matchstick carrots during the last 45–60 minutes of cooking so they stay a bit crisp-tender. For a lighter version, trim any visible fat from the flank steak and serve the beef over cauliflower rice or a bed of steamed broccoli instead of regular rice. You can also swap flank steak for thinly sliced sirloin or round steak if that’s what you have on hand—just keep the slices thin so they get tender. If you need this to be gluten-free, use tamari or a certified gluten-free soy sauce and double-check your rice vinegar. To make it ahead, slice the beef and mix the sauce the night before; in the morning, all you have to do is pour the one mixture over the beef in the slow cooker, cover, and turn it on before you head out the door.