Description
This Slow Cooker Korean Beef is a melt-in-your-mouth meal that’s full of bold flavors, made with tender beef and a savory Korean-inspired sauce. It’s perfect for busy weeknights or meal prep.
Ingredients
2 lbs flank steak or skirt steak, cut into strips
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (optional)
1/4 cup water
1/4 cup green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish)
Steamed rice, for serving
Instructions
- Place the flank steak strips into the slow cooker.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes (if using).
- Pour the sauce mixture over the beef in the slow cooker and add the water, stirring to combine.
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the beef is tender.
- Once cooked, shred the beef using two forks and stir it back into the sauce to absorb all the flavors.
- Serve the Korean beef over steamed rice, garnished with sliced green onions and sesame seeds.
Notes
To make it spicier, increase the amount of red pepper flakes or add gochujang (Korean chili paste) to the sauce.
Can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
Reheat by microwaving or on the stove with a little water if needed.
Feel free to add vegetables like carrots or bell peppers during the last 30 minutes of cooking for more texture.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
