Slow Cooker Korean Beef
I think the slow cooker is probably one of the best inventions ever. I love putting ingredients in there in the morning and coming home to smell that wonderful smell of "Dinner is Served"! So a big shout out to Mrs. Crock Pot, or whoever thought of it! This slow cooker recipe is one of our favorites. It turns out amazingly tender and oh-so-flavorful every time! It has about a 10 minute prep time, so it's a winner!
Many recipes for Korean Beef call for brown sugar. This one does not. Instead it includes honey and it turns out just perfect. I use a sirloin tip roast, but a rump roast is also a great choice. You simply place the roast in the slow cooker and pour the seasonings over it, and cook about 8-10 hours on high. It may take less time, depending on the size of the roast. I like my roast falling apart, fork tender. When it is finished, I serve it over brown rice and garnish with toasted sesame seeds and sliced green onion. If you aren't used to cooking brown rice, I think you are in for a surprise. I prefer it over white rice. I think it is heartier and more flavorful. The big plus with brown rice is that it is whole-grain. Unlike white rice, it retains its nutrient-rich bran and germ. So you are getting much more nutrients and not just starch. When brown rice is converted to white rice it destroys 67% of the vitamin B3, 80% of the B1, 90% of the B6, half the manganese, half the phosphorus, 60% of the iron, and all of the fiber and essential fatty acids. Wow! No wonder brown rice is a better choice! Ok.. on the recipe!
You will need:
Sirloin Tip Roast or Rump Roast
1 cup lite soy sauce (low sodium)
6 oz. pineapple juice
3 tablespoons honey
1 Teaspoon sesame oil
1 tablespoon minced garlic
1 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1 teaspoon of toasted sesame seeds
1 green onion thinly sliced
Cooked brown rice to serve
Simply place roast in slow cooker. Mix all of the other ingredients besides garnishes and rice. Pour over the roast. Cook on high for 8-10 hours until it is very tender and falls apart. Dinner is served! ( and lunch for tomorrow if your family doesn't eat it all up) !