Slow Cooker Korean Beef with Sweet Peppers uses flank steak and sweet peppers to create a fresh meal using your slow cooker that's simple and quick to make!
What is Korean Beef?
Why should I make Korean Beef with Baby Sweet Peppers? For starters, it's really quick to prep (only 15 minutes!). Also, it's full of flavors even the kids will like. Plus, this recipe is packed with protein and veggies, making it a healthy choice if you're serving someone who's counting calories and carbs.
Ingredients...
Which cut of meat is best for Korean Beef in the slow cooker? Some recipes use beef tongue or other cuts of beef. However, the thin slices of beef flank steak used in this recipe cook up perfectly.
What are baby sweet peppers? Baby sweet peppers (sometimes called "mini peppers") are simply smaller versions of the bell peppers that you're familiar with. They're sweeter than a bell pepper. They're crunchier than a bell pepper. And, they're undeniably more convenient than bell peppers to prep and use in a recipe such as this.
Can I use regular vinegar in stead of rice vinegar? Rice vinegar and white vinegar are not the same things. Rice vinegar is rather sweet and will add that flavor to whatever you're cooking. White vinegar has a stronger flavor and is definitely not sweet. (It's the one people sometimes use as a household cleaner.) You don't want white vinegar's sourness messing up the flavor of your Korean Beef.
Preparation...
What's the best way to prep the flank steak for Korean Beef? Your flank steak needs to be sliced thin to cook up properly--about ¼ inch think. If your meat is a bit frozen, it will slice easier.
Do I need to remove seeds from the peppers? Yes! Most mini peppers have few to no seeds. But, they might have some and you'll need to get them out before slicing. The easiest way to do this is to chop off the ends and then stand the pepper upright. Get your knife inside and slice the seeds off.
For a gluten free option, substitute Tamari for soy sauce. For a corn free option, substitute tapioca flour for cornstarch.
Serving Suggestions...
What can I serve Slow Cooker Korean Beef with? You can't go wrong serving this Korean Beef over a bed of rice. Some of my favorites can be made in the Instant Pot or the traditional way (stove top) : Basmati Rice, Brown Rice, Jasmine Rice, and Fried Rice.
Leftovers can be stored in an airtight container for up to 3 days. I don't recommend freezing this recipe.
Related Recipes...
Slow Cooker Korean Beef with Sweet Baby Peppers
Ingredients
- 1 ½ pounds flank steak or so
- 6-8 baby sweet peppers
- 2 tablespoons corn starch
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 teaspoon rice vinegar
- ½ teaspoon chili garlic sauce
- ½ teaspoon minced garlic
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
Instructions
- Slice flank steak thin, into about ¼ inch strips. Place in crock.
- Remove ribs and seeds from peppers and slice, set aside
- Whisk cornstarch with 2-3 tablespoons of water until smooth
- Mix together remaining ingredients in measuring cup or small bowl then mix in cornstarch slurry
- Pour sauce over meat and top with peppers
- Cover and cook on low for 6-8 hours
- Serve over rice or with noodles as desired
Notes
- flank steak is the best cut of meat to use for this recipe. If you leave it partially frozen, it will be easier to cut into thin strips
- remove seeds from peppers for best results
- for a gluten free option, use Tamari instead of soy sauce
- for a corn free option, use tapioca flour instead of cornstarch
Nutrition
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How is this considered Carnivore when it has peppers and sugar as well as the rice to serve it with?
Sorry, I’m not sure what you’re talking about. What do you mean it’s considered “carnivore”?
(People who follow a carnivore diet eat only animal products. Rice and vegetables wouldn't work for people following that diet.)
Gotcha! I definitely don’t have recipes for specific diets here, so I’m not sure they came across the recipe, but hopefully they found something elsewhere that worked for them!
Super easy and amazing flavors!!
I made this in my multi pot (similar to an instant pot) it took 35 mins! Came out amazing my boyfriend and I loved it.
Hey there. So i use steak tips instead of flank steak that works well!! Also could i do the baby peppers whole? Just cut the ends? And finally any way to put a tasty bite in there. Spicy but not too spicy? Sriracha is not the answer. I need something with a full flavor but kid friendly!
Thank u
Yes, I think you could leave them whole. And if you want to add a little spice, I would add additional chili garlic sauce, some Sriracha, or add some red pepper flakes.
You say to leave the peppers whole but in the recipe it says to slice the? Also you say in recipe to add sliced peppers in beginning but in this response you say to add later?
Hi! Just wondering how big the crockpot should be for this receipe. Still figuring things out, bought one last week (a 5.7L for 6-8 People) so i doubled the receipe. Should that be oké?
Your slow cooker size should work great to double this recipe. Hope you enjoy it!
This tastes good, but mine looks horrible. The peppers lost all of their color, and the sauce darkened a lot. Luckily, the sauce "shellacs" everything and is delicious. The beef is tender, too. Next time, I'll hold back half of the peppers to add later.
You could totally add the peppers later in cooking so that they hold their shape and color better. Glad you enjoyed the flavors!
Hi Jennifer! I also buy meat that is marked down. In my supermarket, they mark down the meat on Thursdays, because the new sale starts on Friday. This might be true with your local store as well.
Thanks Irene!! I need to ask so that I can always make sure to be there on the right days! 🙂
What kind of peppers do you consider baby sweet peppers?
Hi Fritz! They come in a bag that's about 1 pound and are labeled sweet mini peppers. If you can't find them at your supermarket, feel free to sub regular bell peppers.
How much soy sauce do you use, it just says 1/2 soy sauce...Thank You
Yikes!! Cup!! 1/2 cup!