Description
A flavorful Sweet and Spicy Korean Beef Stew made with tender flank steak slow-cooked in a rich, sweet, and savory sauce infused with soy sauce, brown sugar, garlic, and a hint of red pepper flakes. This comforting dish is perfect for a hearty meal and pairs wonderfully with steamed rice.
Ingredients
Scale
Main Ingredients
- 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
- Mix Ingredients: In a mixing bowl, combine the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes. Whisk until the sauce is well blended and smooth.
- Cook in Crockpot: Place the flank steak into the slow cooker. Pour the prepared sauce evenly over the steak. Cover with the lid and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the beef is tender and cooked through.
- Shred Meat: Once the cooking time is complete, remove the cooked flank steak from the slow cooker. Using two forks, slice or shred the beef into bite-sized pieces, then return the shredded meat back into the crockpot to soak up the sauce.
- Serve: Serve the sweet and spicy Korean beef stew hot over steamed rice. Enjoy the rich and savory flavors with each bite.
Notes
- For best results, use flank steak as it becomes tender during slow cooking.
- Adjust the red pepper flakes to control the level of spiciness according to your preference.
- If you prefer a thicker sauce, you can remove the beef after shredding and reduce the sauce on stovetop before combining again.
- Serve with steamed white rice or sticky rice to complement the flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Stew
- Method: Slow Cooking
- Cuisine: Korean
