Credit for this dish goes to Amber De Florio at Taste.com.au.
Who needs takeout when it takes just 10 minutes to prepare this slow cooker Korean beef? Simply get all your ingredients together and let the slow cooker work its magic. The beef melts in your mouth with every bite thanks to the sweet and savory flavors of the bulgogi sauce, onion, garlic and ginger. The smoky notes from the sauce also infuse into the meat, and the addition of toasted sesame seeds on top show how easy it is to create a rich and complex flavor profile with such simple ingredients. Enjoy!
Ingredients:
- 2 to 2.5 lbs beef chuck steak - cut into bite size pieces
- 1 yellow onion - finely chopped
- 2 garlic cloves - finely chopped
- 2" - 3" piece ginger - grated or shredded
- 16 oz bulgogi sauce and marinade
- 1 tbsp corn flour (I prefer Wondra flour for the easy button)
- 2 scallions - thinly sliced diagonally
- Toasted sesame seeds - to serve
Preparation:
Combine the beef, onion, garlic, ginger and bulgogi sauce in a slow cooker. Cover and cook on HIGH for 3 hours 30 minutes or until beef is almost tender.
Place the flour and 1 tsp water in a small bowl and stir to combine. Stir into beef mixture and cook, covered, for 30 minutes or until sauce has thickened and beef is tender.
Top beef with shallots and sesame seeds and serve with a whole grain wild rice or barley. Add a green vegetable that you enjoy.
Blessed be... and happy cooking!