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Slow Cooker Korean Beef with Sweet Baby Peppers

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!
Course Main Course
Cuisine Korean
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 338kcal

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
  • 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: 338kcal | Carbohydrates: 22g | Protein: 40g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 102mg | Sodium: 1747mg | Potassium: 748mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1315IU | Vitamin C: 54mg | Calcium: 56mg | Iron: 4mg