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Korean-Style Slow Cooker Beef with Savory Sauce

Slow Cooker Korean Beef is filled with tender, juicy beef and the most sensational sauce ever.
It’s a family favorite in my house and better than any take-out you’d get at a restaurant.

Slow Cooker Korean Beef

When I think of comfort food, this is one of the first meals that comes to mind. I love serving it over white rice.

Served over rice

Everyone who tries it raves about its sensational flavor — pure comfort food at its best!

Korean Beef closeup

I love cooking dinners in a slow cooker; it consistently yields some of the most flavorful dishes.

Slow cooker meal

The beef is fall-apart tender, marinated in the most mouthwatering sauce — a dream to eat — and tastes incredible poured over rice.

Saucy beef over rice

This will likely join your weekly dinner rotation. It’s requested often in my house, and even picky eaters adore it.

Family favorite

You can easily add vegetables — toss broccoli or green beans into the slow cooker during the last hour of cooking, or serve steamed vegetables alongside.

Vegetable option

The sauce takes only a few minutes to prepare, then simmers in the slow cooker for hours. The result is incredibly tender beef with a rich, flavorful sauce. I always spoon extra sauce over my rice to soak up every bit of it.

Sauce closeup

Simple ingredients combine to create one of the most scrumptious slow cooker meals that’s sure to please family and guests.

Plated Korean beef

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Slow Cooker Korean Beef

Ingredients

  

  • 1 1/2 lbs. flank steak cut into thin strips
  • 1/4 cup cornstarch
  • 2 Tbsp. sesame oil
  • 1/2 tsp. minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup beef stock
  • 3/4 cup brown sugar
  • 1/4 cup white onion diced
  • 1/4 tsp. dried red pepper flakes
  • sesame seeds
  • green onions

Instructions

  • Place the flank steak strips and cornstarch in a resealable bag and shake until the meat is evenly coated.
  • In the slow cooker, whisk together sesame oil, garlic, soy sauce, beef stock, brown sugar, diced onion, and red pepper flakes. Add the coated flank steak and stir to fully coat in the sauce.
  • Cover and cook on low for 4 to 5 hours, or until the steak is tender and cooked through. Serve hot over rice and garnish with sesame seeds and sliced green onions.

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