crock pot

Korean Beef

Posted by Elaine Smith on

As fall has hit the PNW I’m craving simple but warm meals. I had saved this recipe on Pinterest a while back but had yet to try it. So glad I remembered it because it’s a winner winner but not a chicken dinner!

The recipe says to cook the chuck roast cubes for 3-4 hours on high and I cooked mine for 4 hours. Then you add the cornstarch/water mixture to thicken up the sauce. 

I served it over rice but it would be great over egg noodles or mashed potatoes. The beef cooks up so tender it practically melts in your mouth and the sauce adds a delicious flavor. While the recipe is perfect as it is, I think adding a few sliced baby bellas next time would add a yummy touch! Something about that beef/mushroom combo that is just a perfect marriage of tastes :).

One tip: The recipe calls for freshly grated ginger. I used Gourmet Garden’s Ginger Paste . You can find it in your produce section. It makes it easy to use (no peeling/grating) and you can put what you don’t need in the fridge for the next recipe. I use their Basil Paste all the time on tomatoes and mozzarella for a yummy salad!

I hope you’ll try this soon. Let me know what you think!
xoxo



SLOW COOKER KOREAN BEEF

via Damned Delicious 

http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Prep Time10 minutes

Cook Time 8 hours, 30 minutes
Total Time 8 hours, 40 minutes
Yield 8 servings
Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn’t get easier than that!

INGREDIENTS
1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds
2 green onions, thinly sliced

INSTRUCTIONS
In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with green onions and sesame seeds, if desired.

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