Description
This Sweet and Spicy Korean Beef Stew features tender flank steak slow-cooked in a rich, flavorful sauce combining soy sauce, brown sugar, garlic, and a touch of red pepper flakes. The resulting dish is a perfect balance of savory, sweet, and spicy flavors that melts in your mouth, served best over warm rice for a comforting and satisfying meal.
Ingredients
Scale
Beef and Marinade
- 1.5 lbs flank steak
- 1/4 cup corn starch
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 cup soy sauce
- 3/4 cup brown sugar
- 1 diced onion
- 1/4 tsp red pepper flakes
Instructions
- Prepare the sauce: In a mixing bowl, combine the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk everything together thoroughly until well blended and smooth.
- Cook the beef: Place the flank steak inside the slow cooker. Pour the prepared sauce evenly over the steak, ensuring it is well coated. Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and infused with the sauce.
- Shred or slice the beef: Once cooked, carefully remove the flank steak from the slow cooker. Use forks to shred the beef or slice it against the grain for optimal tenderness. Return the shredded or sliced beef back into the crockpot with the sauce.
- Serve: Spoon the sweet and spicy Korean beef over freshly cooked rice. Serve immediately and enjoy the rich, savory, and slightly spicy stew bursting with flavor.
Notes
- For a thicker sauce, you can mix an additional teaspoon of cornstarch with water and stir into the slow cooker during the last 30 minutes of cooking.
- Adjust the amount of red pepper flakes to control spice level according to your preference.
- This dish can be garnished with chopped green onions or toasted sesame seeds for extra flavor and presentation.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
