Slow Cooker Korean Beef

A white bowl with rice and cooked flank steak with Korean seasonings that was made in the slow cooker.

Tender, juicy Korean beef is an easy meal that is quickly prepared and the slow cooker does the rest. The flavorful beef is perfect served over rice, as Korean beef tacos, or with noodles.

Course Main Course

Cuisine Korean

Keyword crockpot Korean beef, korean beef crockpot, slow cooker Korean beef

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 374kcal

Author Eileen Kelly

Equipment

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Slow Cooker
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Whisk
knife
Cutting Board

Ingredients

1 (3) pound flank steak cut into 1 inch strips
1 medium yellow onion peeled and sliced thin
½ cup light brown sugar
¼ cup light soy sauce note 1
6 cloves garlic peeled and minced
1 teaspoon fresh ginger peeled and minced
1 Tablespoon rice wine vinegar
1 Tablespoon sesame oil
½ teaspoon kosher salt
½ teaspoon black pepper
non-stick cooking spray
1 Tablespoon cornstarch optional, for thickening the sauce
sesame seeds optional garnish
green onions sliced, optional garnish

Instructions

Prepare the slow cooker liner with nonstick cooking spray.
Place ingredients, sliced beef, onion, brown sugar, soy sauce, garlic, ginger, rice wine vinegar, sesame oil, salt, and black pepper into the prepared vessel of the slow cooker.
Stir to combine ingredients.
Cover and cook on high for 2 to 3 hours or low for 4 to 6 hours.
Stir and pull apart any strips of beef that may be stuck together.
Remove ¼ cup of the drippings from the slow cooker and place in a small bowl. Stir the cornstarch into the drippings and whisk to combine.
Add the cornstarch slurry to the slow cooker and continue cooking for an additional 30 minutes to thicken the sauce.
Serve the beef over rice garnished with sesame seeds and sliced green onions.

Notes

Check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Light soy sauce or gluten-free soy sauce can be used.

Storage:

Make ahead: You can add all the ingredients (but the slurry) to the slow cooker, store it in the fridge overnight, and then add it to the slow cooker in the morning when ready to cook.

Storage - Store leftovers in an airtight covered container in the refrigerator for up to four days.

Freezing - Freeze the cooked beef in an airtight container for up to three months. The flank steak can also be prepared with all the ingredients except the cornstarch slurry and frozen for up to 3 months before cooking in the slow cooker. Allow ingredients to defrost overnight in the refrigerator before slow cooking for the best results.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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Nutrition