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Slow Cooker Korean Beef

Easier than takeout, any day.

The slow cooker is a magical device, isn’t it? You put a bunch of ingredients in it, press a button, walk away, and come back later to a delicious dinner. That’s precisely what happens with our Slow Cooker Korean Beef. It’s easier than takeout, and maybe tastier too, with a sweet and savory sticky sauce that coats tender slices of flank steak splendidly.

This isn’t one of those recipes where you’re going to have to run to the store to pick up an obscure ingredient for the sauce that you never have on hand. Nope, it’s made up of everyday ingredients that you likely have in your fridge and pantry, like soy sauce, beef broth, and brown sugar. Likewise, while we use flank steak here, you can use top sirloin or skirt steak – it’s pretty versatile.

The cornstarch gives you a nice thick sauce, but if you’d like it even thicker you can leave your slow cooker uncovered on high for a few minutes before you’re ready to serve and it will thicken right up. It’s the perfect combination of sweet and savory, and so good over a simple bed of white rice.

Serves 8

5m prep time

3h cook time

Rated 4.9 out of 5
Rated by 22 reviewers
  • 1 1/2 lbs flank steak
  • 1/4 cup cornstarch
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/2 cup beef broth
  • 3/4 cups brown sugar, packed
  • 1/4 cup white onion, chopped
  • 1/4 teaspoon red pepper flakes
  • Sesame seeds and chopped green onion, for serving
  • White rice, for serving
  1. Slice flank steak thinly against the grain. Add sliced steak and cornstarch to a ziplock bag and shake to coat.
  2. To the insert of a slow cooker, add sesame oil, garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes. Stir to combine.
  3. Add flank steak and stir until coated in sauce.
  4. Cover and cook 4-5 hours on low or 2-3 hours on high. Beef should be cooked through but still tender. Serve garnished with sesame seeds and green onions over white rice, if desired. Enjoy!

Recipe adapted from I Heart Eating.

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