Crock Pot Korean Beef Bowls

 

 

Ingredients: (serves 6)

3 lbs stew beef

1 red pepper; chopped

1 green pepper;chopped

2 onions; chopped

4 cloves garlic; minced

1/3 cup brown sugar

2 Tablespoons sesame oil

2 Tablespoons rice vinegar

2 teaspoons ground ginger

1 Tablespoon hoisin sauce (or sriracha; I had hoisin sauce on hand so used that) 

 Cornstarch/water slurry (added in at the end-2 tablespoons of cornstarch to 1 tablespoon water) 

Serve with:

Rice or rice noodles

broccoli

pea pods

mushrooms

(shredded carrots would be good with it too!) 

Toasted sesame seeds (optional) 

 

Step 1: I cut up and added all the onions and peppers along with the minced garlic to the base of my crock pot.

Step 2: I added in all the ingredients to make the sauce-- brown sugar, sesame oil, rice vinegar, ground ginger, & hoisin sauce. 

 Step 3: Added in the stew beef and set the crock pot to low and let it cook for 6-8 hours.

Step 4: I added in a cornstarch slurry (2 tablespoons of cornstarch mixed with 1 tablespoon water), gave it a good stir and set it aside to cool and thicken a bit while I cooked up veggies and rice to serve it with.  

I used a slotted spoon to serve the beef over the rice and veggies. We all agreed the meat was so nice and tender and had better flavor than the ground beef versions I had been cooking up on the stove.

 

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