Slow Cooker Korean Beef
The ultimate comfort food, Slow Cooker Korean Beef is a flavorful, easy weeknight dinner that comes together effortlessly. The tender beef simmers in a sweet and savory sauce, making it irresistible. Serve it over rice for a satisfying meal that your family will love!
Equipment
- Wooden Spoon
- Slow Cooker
- Chef's Knife
Ingredients
- 1 ½ pounds Flank Steak
- ¼ cup Cornstarch
- 2 tablespoons Sesame Oil
- ½ teaspoon Minced Garlic
- ½ cup Soy Sauce
- ½ cup Beef Broth
- ¾ cup Brown Sugar
- ¼ cup Chopped Onion
- ¼ teaspoon Red Pepper Flakes
- Green Onions and Sesame Seeds for garnish
Instructions
- Start by cutting the flank steak into thin strips. This helps it cook evenly and absorb all those delicious flavors.
- Next, grab a ziplock bag and add the steak pieces along with the cornstarch. Shake it up until every piece is well-coated; this will give the sauce some extra thickness later on.
- In your slow cooker, combine the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes. Give it a good stir until all the ingredients are well mixed.
- Now it’s time to add in the coated flank steak. Stir again, making sure every piece of meat is well-covered in that delectable sauce.
- Set your slow cooker to high and let it cook for 2 to 3 hours, or on low for 4 to 5 hours. You’ll know it’s done when the beef is cooked throughout and tender.
- As the final touches, serve it over steaming rice and garnish with green onions and sesame seeds. Trust me, these add that final flair!
Notes
- Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Tip 2: You can freeze the cooked beef for up to three months. Just thaw and reheat when you’re ready to eat!
- Tip 3: Serve with steamed vegetables or a fresh salad for a well-rounded meal.
- Tip 4: If you like things spicy, add extra red pepper flakes or a splash of hot sauce to the mix.
- Tip 5: Instead of rice, try serving it over quinoa or cauliflower rice for a healthier option.