Crock Pot Korean Beef Bowls
Slow Cooker (Crock Pot) Korean Beef with Garlic/Ginger Roasted Vegetables and Coconut Rice
Korean Beef Bowls
Korean Beef: total time from start to eat 6 hours & 38 mins.
What you need:
1.5 lbs of Flank Steak
2 Tablespoons Olive Oil
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 cup low sodium Soy Sauce (or coconut aminos)
3/5 cup of brown sugar (right in between 1/2 & 3/4 of a cup)
1 large onion - sliced
4 cloves of garlic (minced or grated)
2 teaspoons of white pepper
2 teaspoons of salt
Optional: 1 tsp of minced ginger (I use the frozen kind)
What to do:
Put everything besides flank steak & onion in crockpot & give a stir until combined.
Next - slice up your onion & move to the side.
Then put flank steak in crockpot & onions & stir. Put crockpot on low
After 3ish hours in the crockpot I flip the meat - you do not have to do this but I did to make sure everything is getting equal love!
After 6 hours & 25 minutes in the crockpot I did a shred test and it was SUPER easy to pull apart. I recommend checking the thicker part of your meat to see. Shred the meat and then add it pack to your crockpot and give it a good stir - you’re ready to eat!
Garlic - Ginger Roasted Veggies: total time 35 minutes from start to eat
What you need:
Bag of Brocolli or 1 head
3 bell peppers (whatever color you prefer!)
2 garlic cloves - minced or grated
1 heaping teaspoon of grated ginger
1-2 tablespoons of olive oil (just enough to coat the vegtables)
salt to your taste
pepper to your taste
What to do:
Preheat your oven to 400 degrees. Then chop up all of your veggies & add to a mixing bowl. Add your garlic, ginger, oil, salt & pepper to the bowl & mix very well.
Put the veggies on a baking sheet & roast for 15 minutes. Take the sheet out & stir the veggies - then put them back in the oven for an addtional 10 minutes. You want the broccoli to be a little charred but not burned all over~
Coconut Rice: total time from start to eat 30 minutes
What you need:
1 & 1/2 cups of white rice
1 cup of water
1 can of coconut milk
2 teaspoons of grated ginger OR grated garlic (up to you!)
1 teaspoon honey
1/2 teaspoon of salt
What to do:
First up - rinse your rice! Add all ingredients to a pot & put on the stove over high heat (stirring regularly until it starts to boil). Once boiling, reduce heat to low & cover. Set a timer for 7 minutes - once that timer goes off give the rice a good stir & then pop the lid back on.
Set your timer for 8-9 minutes & once it goes off give the rice a nice stir & put the lid back on. Remove from heat completely and let it sit for a least 10 minutes. Then fluff your rice & dig in.
