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.
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.
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 1/4 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.
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.
Slow Cooker Korean Beef with Sweet Baby Peppers
- Slice flank steak thin, into about 1/4 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
- 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