Slow Cooker Korean Beef: Tender Sweet-Savory Shredded Flank Steak
By Emma Collins
Prep
5 min
Cook
360 min
Total
365 min
Servings
8
Level
Easy
Precook eight servings of Korean beef in slow cookers using prepped sauce and untrimmed flank steak with little effort. Shred and cook the beef in a pan right before serving. Beef precooked in slow cookers tastes tender and delicious in a sauce that includes soy sauce, garlic, brown sugar, and sesame oil.
Cornstarch is included to thicken the sauce. Sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and optional red pepper flakes are used to give the dish a Korean barbecue flavor. The ingredients are mixed thoroughly and then added to a slow cooker to flavor the steak. Flank steak is an affordable cut of beef that is tenderized by slow cooking and easily sliced or shredded.
Beef is fully shredded when it can be easily separated with two forks and shines when mixed in with the sauce. A sign that beef is fully shredded is that the shredded meat sticks to the sauce and isn't dry. A source suggests shredding beef after cooking, saying it is easier to shred after cooking.
Serve cooked beef with rice and vegetables or other side dishes. Slice green onions and sprinkle sesame seeds over beef if you like. Keep leftover portions in an airtight container. Reheat in a microwave or on the stove for another meal.
Why this recipe works
- Eight servings of this recipe are appropriate for meal planning.
- You can use your slow cooker to cook one batch of this recipe to provide several rice and vegetable servings without needing to make a new sauce every day.
- Portioning shredded beef is easier because adding it to the thickened sauce later helps avoid dry pieces of beef in individual containers.
- Leftovers are acceptable lunch items, according to this source, which recommends storing leftovers in airtight containers and, if desired, reheating them on the stove or in the microwave.
- Freezer meals are an option because the cooked beef can be cooled and later frozen in containers.
- The long cooking time is a benefit for busy people; the recipe provides two cooking settings, low and high, before shredding the beef.
- Cleanup is easy with a slow cooker. The source suggests using slow cooker liners for easier cleanup after using a slow cooker.
Ingredients
- •1 ½ lb flank steak
- •¼ cup cornstarch
- •2 tbsp sesame oil
- •½ tsp garlic powder
- •½ cup soy sauce
- •¾ cup brown sugar
- •1 onion (diced)
- •¼ tsp red pepper flakes (optional)
- •rice (for serving)
- •green onions (sliced, optional garnish)
- •sesame seeds (optional garnish)
Instructions
- 1
In a bowl, whisk together the cornstarch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes until combined.
- 2
Place the flank steak in a crock pot and pour the sauce mixture over the meat.
- 3
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 4
Remove the meat and cut it into pieces or shred it.
- 5
Return the meat to the crock pot and stir to coat with the sauce.
- 6
Serve over rice, topped with sliced green onions and sesame seeds if desired.
FAQ
Nutrition (per serving)
Calories
256
Protein
20g
Fat
8g
Carbs
26g
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