Korean Beef and Green Beans

Beef becomes a comfort food at our house in the winter and this recipe is the perfect addition to our cold weather repertoire.  You need 3 hours in the slow cooker on high or 5 hours on low to ensure the tenderness of the meat.  Serve with a side of rice.

Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Stir Fried Green Beans with Red Peppers
Print Recipe
Blanch the beans ahead of time for an easy reheat just before dinner.
Ingredients
Instructions
  1. In a large pot of boiling water cook beans for 2 minutes until they are bright green. Drain and plunge into an ice water bath to cool. Set aside in your large container to dry.
  2. Add to the container the sliced red peppers. To your small container add the ingredients for the sauce.
  3. Just before dinner add all ingredients to a large frying pan on medium heat and stir-fry approximately 2 minutes until vegetables are cooked and sauce is heated.
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Korean Beef
Print Recipe
Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Korean Beef
Print Recipe
Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Ingredients
Beef
Sauce to add to the slow cooker
Instructions
  1. Slice flank steak into thin strips (approximately 1 cm thick) cutting across the grain. Add steak and cornstarch to a ziplock bag and shake to coat.
  2. In the base of your slow cooker add all sauce ingredients. Then add steak and stir.
  3. Cook on high for 3 hours or on low for 5 hours. Garnish with sliced green onions and toasted sesame seeds.
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