Korean Beef goes great with the green beans and a side of rice and can be made in the slow cooker or instapot. This Korean recipe has been adapted from The Recipe Critic.
- 1 1/2 - 2 lb flank steak
- 1/4 cup cornstarch
Sauce to add to the slow cooker
- 1 small finely chopped onion
- 3/4 cup brown sugar packed
- 1/2 cup beef broth
- 1/2 cup soy sauce
- 2 tablespoons sesame oil
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 green onions thinly sliced
- 2 tablespoons seasame seeds toasted
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.
In the base of your slow cooker or instapot add all sauce ingredients. Then add steak and stir.
In the instapot cook for 30 minutes then put on slow cook until dinner (2-3 hours) pressure will release on it's own in this case. In a slow cooker cook on high for 3 hours or on low for 5 hours. Garnish with sliced green onions and toasted sesame seeds.