#CrockpotWednesday: Korean Beef

One thing we know for sure about #iufb the last five seasons is that Coach McCullough brings the goods — doesn’t matter if it’s a room full of running backs that put up numbers to match  any team in the nation or if it’s a slow cooker full of the tastiest beef this side of Pusan.

slowcookerkoreanbeef5

Ingredients

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish

Instructions

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

(Source: http://therecipecritic.com/2015/10/slow-cooker-korean-beef/)

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