Slow Cooker Korean Beef is filled with tender, juicy beef and the most sensational sauce ever.
It is a family favorite in my house and its better than any take-out you’d get at a restaurant!
When i think of comfort food, this is one of the first meals that come to mind, I love serving it over white rice.
EVERYONE THAT HAS TRIED IT RAVES ABOUT IT AND IT’S SENSATIONAL FLAVOR, IT’S PURE COMFORT FOOD AT IT’S BEST!
I love cooking my dinners in a slow cooker, its always yields some of the most flavorful dishes!
The beef is fall apart tender and marinated in the most mouthwatering sauce that’s a dream to eat and tastes incredible poured over rice!
This is sure to make it’s way onto your weekly dinner rotation, its requested often in my house! Even the pickiest eaters adore this recipe!
You can easily add veggies to this meal, just throw them in the last hour of cooking – you can use broccoli or even green beans, You could also just serve some steamed veggies on the side too.
The sauce only takes just a few minutes of prep and then it simmers in the slow cooker for hours! The result is insanely tender beef with a perfect sauce and tons of fantastic flavor! I add extra sauce over my rice just to soak up all of the delicious sauce!
Simple ingredients create one of the most scrumptious slow cooker meals that is sure to please your family, guests (and you 😁)
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Slow Cooker Korean Beef
- 1 1/2 lbs. flank steak, cut into thin strips
- 1/4 cup cornstarch
- 2 Tbsp. sesame oil
- 1/2 tsp. minced garlic
- 1/2 cup soy sauce
- 1/2 cup beef stock
- 3/4 cup brown sugar
- 1/4 cup white onion, diced
- 1/4 tsp.dried red pepper flakes
- sesame seeds
- green onions
- Shake flank steak strips and cornstarch in a ziploc bag to coat.
- In the slow cooker, mix sesame oil, garlic, soy sauce, beef stock, brown sugar, onion, and red pepper flakes until combined. Stir in flank steak strips until coated in sauce.
- Cover and cook on low for 4 to 5 hours, or until steak is cooked through and tender. Serve hot over rice and garnish with sesame seeds and green onions.