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Slow Cooker Korean Beef Recipe

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4.3 from 3 reviews

  • Author: Molly
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings

Description

This Slow Cooker Korean Beef recipe features tender, flavorful flank steak slow-cooked to melt-in-your-mouth perfection. With a savory and slightly sweet sauce made from soy sauce, brown sugar, sesame oil, and garlic, this dish is easy to prepare and perfect for a comforting weeknight meal. Serve it over rice and garnish with sesame seeds and green onions for an authentic Korean-inspired dinner.

Ingredients

Main Ingredients

  • 1 ½ pounds Flank Steak
  • ¼ cup Cornstarch
  • 2 tablespoons Sesame Oil
  • ½ teaspoon Minced Garlic Cloves
  • ½ cup Soy Sauce
  • ½ cup Beef Broth
  • ¾ cup Brown Sugar
  • ¼ cup Onion, chopped
  • ¼ teaspoon Red Pepper Flakes
  • Sesame Seeds (for garnish)
  • Green Onions (for garnish)

Instructions

  1. Prepare the flank steak: Slice the flank steak into thin strips to ensure quick, even cooking and tenderness.
  2. Coat the beef: Place the sliced flank steak and cornstarch in a ziplock bag, then shake to evenly coat the beef pieces with cornstarch. This step helps thicken the sauce during cooking.
  3. Mix the sauce: In the slow cooker, combine sesame oil, minced garlic, soy sauce, beef broth, brown sugar, chopped onion, and red pepper flakes. Stir to blend all ingredients thoroughly.
  4. Add beef to slow cooker: Add the coated flank steak strips into the slow cooker with the sauce. Stir well to ensure the beef is completely coated with the sauce mixture.
  5. Slow cook: Cover and cook on high for 2-3 hours or on low for 4-5 hours until the beef is tender and fully cooked through.
  6. Serve and garnish: Serve the Korean beef over rice and garnish with sesame seeds and chopped green onions for added flavor and presentation.

Notes

  • You can adjust the amount of red pepper flakes to control the spiciness of the dish.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce.
  • Flank steak works best, but you can substitute with skirt steak or sirloin thinly sliced if needed.
  • Leftovers can be refrigerated for up to three days and reheated gently on the stovetop or microwave.
  • Serve over steamed white rice, brown rice, or cauliflower rice for a low-carb option.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean

Find it online: https://recipeglimpse.com/slow-cooker-korean-beef-recipe/