I didn’t realize how much I would miss all the great take out options in New York until I moved away. Whenever I visit family and friends, I make sure to get my fix at all my favorite places, but between visits, I’ll make mine at home. I love the flavors of Korean BBQ – salty, sweet, garlic and ginger – I could eat it any time. This Korean Beef recipe is easy to make, and really tender since it simmers away in the slow cooker for hours.
1 – 1 ½ lb. flank steak, thinly sliced against the grain
2 -3 tbsp. corn starch
2 tbsp. canola oil, divided
5 cloves garlic, minced
1 tsp. ginger, grated
1 cup water
¾ cup soy sauce
½ cup brown sugar
½ tsp. red pepper flakes
2 green onions, whole
1 cup shredded carrots
Green onion, sliced for garnish (optional)
Turn crockpot on low heat, add water, soy sauce, brown sugar, red pepper flakes and green onions and stir together.
Heat heavy bottomed skillet on medium heat and add 1 tbsp. oil. In a medium bowl, toss together sliced flank steak and corn starch until each slice is coated. Add steak strips to skillet and brown on each side, then add to crock pot. Reduce skillet to low heat, add remaining 1 tbsp. oil and sauté garlic and ginger until fragrant, about 2 minutes. Add sautéed garlic and ginger to crock pot.
Cover crock pot and cook on low for 3 ½ hours, then add shredded carrots and cover for 30 minutes more. Garnish with sliced green onions and serve over rice or with broccoli.