Slow Cooker Korean Beef
A delicious and easy recipe that brings the flavors of Korean cuisine right to your kitchen with tender beef cooked in a savory sauce.
Ingredients
Main Ingredients
- 1.5 pounds Flank Steak Cut into thin strips
- 0.25 cup cornstarch For coating the beef
- 2 tablespoons sesame oil For cooking
- 0.5 teaspoon minced garlic Cloves of garlic
- 0.5 cup soy sauce For the sauce
- 0.5 cup beef broth For moisture
- 0.75 cup brown sugar Adds sweetness to sauce
- 0.25 cup onion Chopped
- 0.25 teaspoon red pepper flakes For a bit of spice
- to taste Sesame seeds and green onions For garnish
Instructions
Preparation
- Cut the flank steak into thin strips.
- In a ziplock bag, add the flank steak pieces and cornstarch. Shake the bag to coat the beef evenly.
- In a slow cooker, combine the sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes. Stir to mix the ingredients well.
- Add the coated flank steak to the slow cooker and stir again until all pieces are fully coated in the sauce.
Cooking
- Cook on high for 2-3 hours or on low for 4-5 hours until the beef is cooked throughout and tender.
Serving
- Serve over rice and garnish with sesame seeds and green onions.
Notes
To store any leftovers, let the Korean beef cool completely. Place the beef in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the beef for up to three months. Just make sure to reheat it thoroughly before serving. Tips: Make sure to cut the beef against the grain for the best texture. If you prefer a thicker sauce, remove the beef when it’s done cooking and let the sauce simmer uncovered for a few minutes. Feel free to adjust the amount of red pepper flakes based on your spice preference. Variation: For a different twist, you can add vegetables like bell peppers or broccoli to the slow cooker during the last hour of cooking. This adds color and nutrition to your dish.