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!
Servings 4
Calories 338kcal
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
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