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!
I saw these cute little red, orange and yellow peppers at the grocery store and just had to have them. I didn’t know what to use them for but they were so cute and colorful and looked so good! Later, at home, I was digging through the freezer and found some beef flank steak I’d bought on sale and decided the two should go together! I whipped up a simple sauce with Asian flavors added it to the beef and peppers and viola, Slow Cooker Korean Beef was born!
When I go grocery shopping I look for meat that is on sale or marked down. I have yet to figure out the timing so it’s usually just luck, but I try to buy as much of my meat that way as I can. If you know a trick to getting meat on sale, let me know! I saw a recipe a while back I wanted to try for sizzling beef, and it called for flank steak, so when I saw it on sale I had picked some up. I never got around to making the sizzling beef, but I think this was better anyway 🙂
First of all, slice the steak nice and thin… about 1/4 of an inch in thickness. Mine was just a tad frozen so I think it made it easier. Place the meat in the slow cooker, and then mix up the sauce. Pour the sauce over the steak, then add the peppers on top and let it cook away.
Serve the Korean Beef with some steamed rice or a side of noodles and dinner is served! The sauce offers so much flavor and the meat is super tender and juicy… you are going to love this!
And those baby sweet peppers… they are so yummy and delicious that even my 3 year old said they were good! (Update: she still loves this meal even though she’s 5 and even pickier now!) Getting a toddler to eat veggies? Time to celebrate! 😉
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
This post was updated from the original posted on April 21, 2014. Below is an original recipe photo. New photos were added to freshen it up and the recipes was updates slightly to include the cornstarch to thicken the sauce. I hope you enjoy!
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