If there is ever a slow cooker recipe of mine to try can it pretty please with a cherry on top be these Korean beef bowls? It’s just that good. Thinly sliced flank steak tossed in corn starch slowly bubbles away in a sauce of soy, brown sugar, stock, garlic, onion, red pepper, and sesame oil.
What does that leave us? Well, with the most tender and flavorful little strips of heaven begging to be served over some jasmine rice and topped with thinly sliced scallions and sesame seeds.
A completely satisfying meal both parents and kids will enjoy. In fact, my only complaint with the original recipe is that it didn’t make enough. I’m giving you the doubled version, feel free to cut in half if you feel it’s too much although as a family of four we had no issues eating every morsel. Not sure if that is the norm though, we lean towards big eaters.
Recommended and approved by my mom, and me, get this one going for your family this week!
- 3 lbs pounds Flank Steal
- 1/2 cup cornstarch
- 3 tablespoons Sesame Oil
- 1 tsp minced garlic
- 1 cup Soy Sauce
- 1 cup beef broth
- 1 1/2 cups Brown Sugar
- 1/2 cup onion, chopped
- 1/2 teaspoon red pepper flakes
- sesame seeds and green onions, to top
- Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake it up to coat!
- Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients together. Add coated flank steak (shake off excess corn starch) and stir again until fully coated in the sauce.
- Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Serve over rice and top with scallions and sesame seeds!