Description
A flavorful and tender Slow Cooker Korean Beef recipe featuring marinated flank steak cooked low and slow in a savory sauce with garlic, soy, and brown sugar, perfect for an easy weeknight dinner served over rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds Flank Steak, cut into thin strips
- ¼ cup Cornstarch
Sauce and Seasonings
- 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
Garnish
- Sesame Seeds
- Green Onions, sliced
Instructions
- Prepare the Beef: Cut the flank steak into thin strips to ensure even cooking and tenderness. Place the strips into a ziplock bag, add the cornstarch, and shake well to evenly coat all pieces; this helps thicken the sauce during cooking.
- 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 thoroughly to blend the flavors together.
- Add the Beef: Add the cornstarch-coated flank steak strips to the slow cooker. Stir again to ensure the beef is fully coated with the sauce mixture.
- Cook Low and Slow: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the beef is cooked through and tender, absorbing all the savory, sweet flavors.
- Serve: Serve the tender Korean beef over steamed rice. Garnish with toasted sesame seeds and sliced green onions for added flavor and a fresh finish.
Notes
- For best results, slice the flank steak thinly against the grain to maximize tenderness.
- Adjust red pepper flakes based on your spice preference.
- Serve immediately or refrigerate leftovers for up to 3 days.
- This recipe is perfect for meal prep and can be reheated gently on the stovetop or microwave.
- Adding vegetables like bell peppers or broccoli during the last hour of cooking can enhance the dish.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 85 mg
