Slow Cooker Korean Beef

This slow cooker Korean beef is flank steak simmered with soy sauce, sesame oil, brown sugar, garlic and ginger in a crock pot. The meat is fall apart tender and perfect served over steamed rice!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 258kcal

Author Sara Welch

Ingredients

1 1/2 pounds flank steak thinly sliced
1/4 cup cornstarch
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 cup beef broth
1/2 cup low sodium soy sauce
1/3 cup brown sugar
1 1/2 teaspoons sesame seeds
2 tablespoons sliced green onions

Instructions

Place the flank steak and cornstarch in a bowl, stir to coat the meat evenly.
Place the meat in a slow cooker.
In a small bowl, whisk together the sesame oil, rice vinegar, garlic, ginger, beef broth, soy sauce and brown sugar.
Pour the sauce over the meat and stir to combine.
Cover the slow cooker and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Sprinkle with sesame seeds and green onions, then serve.

Video

Notes

The easiest way to get thin strips of meat is to partially freeze your steak before you slice it.
I use flank steak for this recipe because it’s relatively inexpensive and always comes out super tender. If you don’t want to use flank steak, you could try a tougher cut of meat like beef stew meat cubes, but you’ll have to cook it for a few more hours.

Nutrition