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    Home » Recipes » Slow Cooker Recipes » Slow Cooker Korean Beef with Sweet Baby Peppers

    Published: Apr 20, 2021 · Modified: Jan 25, 2023 by Jennifer · This post may contain affiliate links

    Slow Cooker Korean Beef with Sweet Baby Peppers

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    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!

    closeup of slow cooker korean beef

    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 for slow cooker korean beef

    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.

    sauce poured on beef flank steak in slow cooker

    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.

    steak and peppers in slow cooker

    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.

    overhead shot of korean beef in slow cooker and bowl

    Related Recipes...

    • Slow Cooker Korean Beef Tacos
    • Slow Cooker Mongolian Beef
    • Slow Cooker Beef Drunken Noodles
    overhead shot of korean beef in bowl with napkin

    closeup of slow cooker korean beef

    Slow Cooker Korean Beef with Sweet Baby Peppers

    Jennifer Draper
    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!
    4.33 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 6 hrs
    Total Time 6 hrs 15 mins
    Course Main Course
    Cuisine Korean
    Servings 4
    Calories 338 kcal

    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

    Calories: 338kcalCarbohydrates: 22gProtein: 40gFat: 9gSaturated Fat: 4gCholesterol: 102mgSodium: 1747mgPotassium: 748mgFiber: 1gSugar: 16gVitamin A: 1315IUVitamin C: 54mgCalcium: 56mgIron: 4mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

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    Reader Interactions

    Comments

    1. Jane Doe says

      February 27, 2023 at 1:01 pm

      How is this considered Carnivore when it has peppers and sugar as well as the rice to serve it with?

      Reply
      • Jennifer says

        February 28, 2023 at 6:28 am

        Sorry, I’m not sure what you’re talking about. What do you mean it’s considered “carnivore”?

        Reply
        • Erin says

          March 20, 2023 at 12:41 pm

          (People who follow a carnivore diet eat only animal products. Rice and vegetables wouldn't work for people following that diet.)

          Reply
          • Jennifer says

            March 20, 2023 at 5:23 pm

            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!

            Reply
    2. Ann says

      January 10, 2020 at 7:06 pm

      5 stars
      Super easy and amazing flavors!!

      Reply
    3. Tatiana says

      February 03, 2019 at 12:15 am

      5 stars
      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.

      Reply
    4. Ashley says

      December 30, 2018 at 10:47 pm

      5 stars
      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

      Reply
      • Jennifer says

        December 31, 2018 at 7:50 am

        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.

        Reply
        • Claudia Aldrich says

          March 03, 2019 at 1:13 pm

          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?

          Reply
    5. Helen says

      September 30, 2017 at 5:04 am

      5 stars
      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?

      Reply
      • Amy @ Slow Cooker Gourmet says

        October 05, 2017 at 2:58 pm

        Your slow cooker size should work great to double this recipe. Hope you enjoy it!

        Reply
    6. Eileem says

      April 12, 2017 at 9:48 pm

      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.

      Reply
      • Jennifer says

        April 18, 2017 at 8:24 am

        You could totally add the peppers later in cooking so that they hold their shape and color better. Glad you enjoyed the flavors!

        Reply
    7. Irene says

      March 06, 2017 at 5:33 pm

      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.

      Reply
      • Jennifer says

        March 07, 2017 at 8:52 pm

        Thanks Irene!! I need to ask so that I can always make sure to be there on the right days! 🙂

        Reply
    8. Fritz says

      March 01, 2017 at 4:07 pm

      What kind of peppers do you consider baby sweet peppers?

      Reply
      • Jennifer says

        March 04, 2017 at 11:44 am

        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.

        Reply
    9. Stacey says

      January 20, 2015 at 6:36 pm

      How much soy sauce do you use, it just says 1/2 soy sauce...Thank You

      Reply
      • Jennifer says

        January 20, 2015 at 9:37 pm

        Yikes!! Cup!! 1/2 cup!

        Reply

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