Slow Cooker Korean Beef with Sweet Baby Peppers

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

Cook Time 6

Total Time 6 15

Servings

Calories 338kcal

Author Jennifer Draper

Ingredients

1 1/2 pounds flank steak or so
6-8 baby sweet peppers
2 tablespoons corn starch
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon rice vinegar
1/2 teaspoon chili garlic sauce
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper

Instructions

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

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