This dish can be changed up to accommodate any preference in veggies. For instance, add small whole mushrooms or sliced mushrooms toward the end of cooking. Add broccoli, whole baby carrots or frozen whole-kernel corn when you load up the slow cooker.

Serve this delicious Korean beef over steamed white, basmati or jasmine rice. Or if you would like a heartier dish, serve it over brown rice. You could top it with crunchy fried chow mein noodles. You could serve it over regular egg noodles, for a less traditional dish.

No matter how you serve it, your entire family is going to love it. Don’t be surprised if you get requests to add it to your regular menu rotation.

 

INGREDIENTS

1½ pounds flank steak or so

6-8 baby sweet peppers

2 tablespoons corn starch

½ cup soy sauce

¼ cup brown sugar

1 teaspoon rice vinegar

½ teaspoon chili garlic sauce

½ teaspoon minced garlic

½ teaspoon sesame oil

¼ teaspoon garlic powder

¼ teaspoon onion powder

1/8 teaspoon black pepper

 

INSTRUCTIONS

 

Slice flank steak thin, into about ¼-inch strips. Place in crock pot.

Remove ribs and seeds from peppers and slice, set aside.

Whisk cornstarch with 2-3 tablespoons of water until smooth.

Mix together remaining ingredients in measuring cup or small bowl then mix in cornstarch slurry.

Pour sauce over meat and top with peppers.

Cover and cook on low for 6-8 hours.

Serve over rice or with noodles, as desired.

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Quick Tip:  Look for the sweet baby peppers packaged and labeled “sweet mini peppers” at your market. If you cannot find them, substitute regular bell peppers, cut into strips. A mix of colors will make this dish more visually appealing.

Recipe and image courtesy of Jennifer at Slow Cooker Gourmet