Description
This Sweet and Spicy Korean Beef Stew is a hearty and flavorful dish featuring tender flank steak slow-cooked in a rich, savory sauce made with soy sauce, brown sugar, garlic, and a hint of red pepper flakes for spice. Perfectly balanced between sweet and spicy, this stew is an easy and comforting meal ideal for serving over steamed rice.
Ingredients
Scale
Beef and Sauce
- 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: Combine all the ingredients except for the flank steak in a mixing bowl. Whisk the corn starch, sesame oil, garlic powder, soy sauce, brown sugar, diced onion, and red pepper flakes until the sauce is smooth and well blended.
- Cook in Crockpot: Place the flank steak into the slow cooker and pour the prepared sauce over it. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, allowing the meat to become tender and absorb the flavors.
- Shred Meat: After cooking, remove the flank steak from the crockpot. Use forks to slice or shred the meat into bite-sized pieces, then return the shredded beef to the crockpot, mixing it well with the sauce.
- Serve: Spoon the sweet and spicy Korean beef stew over steamed rice, garnishing if desired, and enjoy the rich, comforting flavors of this traditional Korean-inspired dish.
Notes
- For extra depth of flavor, you can add crushed garlic or ginger to the sauce.
- Adjust red pepper flakes to increase or decrease spiciness according to taste.
- Serving the stew with steamed white or brown rice helps balance the sweetness and spice.
- If you prefer a thicker sauce, you can cook uncovered in the last 30 minutes to reduce the liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
