Looking for a super versatile meal base? Slow Cooker Korean Beef has enough flex for plates, bowls, tacos, or even lettuce cups. It pairs beautifully with rice or veggies and leaves you with plenty of leftovers for later. Place beef and onions in your slow cooker, add the blender sauce, and let it go, low and slow. Shred and serve.
2lbflank steakexcess fat trimmed, divided into 3-4” chunks
1large yellow onionthinly sliced
1tbspcornstarch or arrowroot powder
sesame seedsfor garnish
green onionfor garnish
cauliflower rice or steamed rice for serving
½ccoconut aminosor soy sauce, or tamari
1ripe pearcored and diced
1.5"knobfresh gingerpeeled and minced or grated with a microplane
Sprinkle the onion across the bottom of the slow cooker, then place the beef on top.
Combine all sauce ingredients in a blender and blend on high until very smooth.
Pour the sauce over the beef and onions. There is no need to stir.
Program the slow cooker to high 4 hours, or low 6-8 hours. Cook until the beef is very tender and can be easily shredded with the tines of two forks.
Remove the beef using tongs or a slotted spoon and transfer to a plate; shred using two forks.
Strain the sauce from the onions into a 2-quart sauce pot, then bring to a simmer over medium heat. Whisk the cornstarch or arrowroot powder and water to form a slurry. Pour the slurry into the sauce and simmer until it thickens, 1-2 minutes.
Return the beef to the slow cooker with the onions. Pour the thickened sauce over the beef and onions, then toss.
Serve over white or cauliflower rice, and garnish with sesame seeds and green onions. Alternatively, stuff into lettuce wraps and garnish with pickled carrots and radishes. Serve immediately.
For Whole30, Paleo and Grain Free: use arrowroot powder to thicken, and be sure to use coconut aminos for the sauce. Serve over cauliflower rice or stuff into lettuce wraps.
For Gluten Free: use gluten-free tamari in the sauce.
Storing and Reheating
Fridge: place leftovers in a sealed container and store in the refrigerator for up to 5 days.
Freezer: cool completely, then transfer to gallon zip lock bags (for easy flat storage) or an airtight container. Freeze up to 3 months. Defrost in the fridge overnight, then reheat.
Reheat: warm individual portions in the microwave in 30-second intervals, stirring in-between. Warm larger portions in a 2-quart pot over a medium flame.