Description
This Slow Cooker Korean Beef recipe is a delicious and easy-to-make dish that is perfect for a flavorful family dinner. Tender slices of beef are cooked in a savory and slightly sweet sauce, creating a satisfying meal when served over rice.
Ingredients
Scale
Beef:
- 2 pounds flank steak or chuck roast (thinly sliced)
Sauce:
- ½ cup low-sodium soy sauce or tamari
- ⅓ cup brown sugar
- ¼ cup sesame oil
- 1 tablespoon rice vinegar
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon crushed red pepper flakes (optional)
Thickening Agent:
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish and Serving:
- 4 green onions (sliced)
- 1 tablespoon sesame seeds
- cooked rice for serving
Instructions
- Place the beef in the slow cooker: Add the thinly sliced beef to the slow cooker.
- Prepare the sauce: In a medium bowl, combine soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes. Pour the sauce over the beef and mix well.
- Cook the beef: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the beef is tender.
- Thicken the sauce: In the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the sauce.
- Finish and serve: Once thickened, add the green onions. Serve the beef over cooked rice and garnish with sesame seeds.
Notes
- For added vegetables, consider stirring in steamed broccoli, carrots, or snow peas before serving.
- This recipe can also be made with chicken or pork.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup beef with sauce (not including rice)
- Calories: 420
- Sugar: 12g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
