Description
This Sweet and Spicy Korean Beef Stew is a comforting and flavorful dish featuring tender flank steak slow-cooked in a savory sauce made with soy sauce, brown sugar, sesame oil, and a touch of heat from red pepper flakes. Perfect for a hearty family meal, it’s easy to prepare and delivers rich Korean-inspired flavors that melt in your mouth.
Ingredients
Scale
Beef and Coating
- 1.5 lbs flank steak
- 1/4 cup corn starch
Sauce and Seasonings
- 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 sesame oil, garlic powder, soy sauce, brown sugar, diced onion, red pepper flakes, and corn starch. Whisk until all the ingredients are well blended and the sauce is smooth.
- Cook in Crockpot: Place the flank steak in the slow cooker. Pour the prepared sauce evenly over the steak. Cover the slow cooker with the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and fully cooked.
- Shred Meat: Once cooking is complete, remove the flank steak from the slow cooker. Using two forks, slice or shred the meat into bite-sized pieces.
- Return Meat to Sauce: Place the shredded beef back into the slow cooker with the sauce. Stir gently to coat the meat in the flavorful sauce and let it warm through for a few minutes.
- Serve: Serve the sweet and spicy Korean beef stew hot over steamed rice. Enjoy the perfect balance of sweet, savory, and spicy flavors in every bite.
Notes
- For a thicker sauce, let the stew cook uncovered for the last 30 minutes on high.
- You can add vegetables like carrots, potatoes, or mushrooms for extra texture and nutrition.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Flank steak can be substituted with chuck roast or brisket if preferred.
- Serve with steamed rice or noodles for a complete meal.
