Korean-Style Beef and Vegetable Stew
What Started it all:
Roast, Bell pepper, rice, slow cooker
A Delicious and Easy Slow Cooker Recipe for 4
Ingredients
- 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
- 2 medium bell peppers, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 cup Korean chili flakes (gochugaru)
- 2 cups beef broth
- 1 cup uncooked white rice
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- Salt and pepper to taste
- Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions
- In the slow cooker, combine the sliced beef, bell peppers, onion, garlic, chili flakes, beef broth, soy sauce, and sesame oil. Mix well to combine.
- Cook on low for 8-10 hours or high for 4-6 hours.
- About 30 minutes before serving, cook the rice according to package instructions.
- Serve the beef and vegetable mixture over the cooked rice. Garnish with chopped green onions and toasted sesame seeds if desired.
This slow cooker recipe is a perfect blend of Korean flavors and comfort food. The beef and vegetables are tender and flavorful, and the rice adds a nice texture to the dish. This recipe is easy to make and perfect for a weeknight dinner. Enjoy!