Alright, let’s face it it is hard to come up with a good pun involving beef. So I was struggling to make this title funny like most of the past ones. Just being transparent with you all. You’re welcome. Well the last week and a half have been super busy. I never thought that I would ask to actually work a Monday, but with this past one being a holiday I had a lot of things I needed to get done for a busy week. Thankfully though an extra day didn’t show up and we got to go home early on Friday because of the wintry weather coming. So nap city was visited.
Last weekend, we had a lot of fun in Austin, Texas for a really good friend’s Bachelor Party. John-Michael is Adam’s best friend, former roommate, and pledge brother who also happened to be one of my closest friends from working at Auburn. You are probably putting together the fact that JM is one of the factors as to how we met those 5 years ago. Although he had no idea his two worlds would collide like that haha! We are both in the wedding which is 54 days away and we cannot wait to celebrate JM and Melanie! It will be an amazing wedding between their taste and how much fun this wedding party will be. Don’t worry, I’m already preparing myself for it!
After coming back from a long weekend in Austin keeping it weird, I wanted an easy dinner to cook on Tuesday night as I had to work late the rest of the week. After I did some research (which didn’t take long) I found a pin that brought up a recipe suggested for me that I couldn’t wait to try. It comes from The Recipe Critic and it’s Slow Cooker Korean Beef, which is very similar to Mongolian Beef.
This was such a simple recipe to put together and cook that I will definitely be using this one again. I have a feeling it will be a popular one with anyone that tries it.
There were some simple ingredients that most would have in their pantry, with the exception of the Sesame Oil. I think that is the only thing that you would have only if you cook a good amount of asian inspired cuisine. Other than that it has soy sauce, corn starch, red pepper flakes, brown sugar, and beef broth (not pictured is the onion). With those ingredients, if you are worrying about gluten like I am the only one you would have to worry about is the soy sauce. Some broth you do have to double check, but most are good to go! I love asian cuisine, but if you’re gluten free you know it’s pretty hard to find places you can enjoy it because of a lot of sauces have gluten in them.
To get the meal ready to cook in the slow cooker, you mix all of the above ingredients (except for the corn starch). Before you do that though, go ahead and get your flank steak out and cut it into thin strips counterclockwise to the grain of the meat. This was such tender meat after cooking that I almost couldn’t get any of the pieces out without them falling apart.
Once you have it all sliced into thin strips, place it in a big ziploc bag. This is where the corn starch comes into play as you can see in the above photo. You take 1/4 of a cup and coat the meat by shaking it in the bag. Then place it in the slow cooker and pour the previous ingredients on top.
The beef cooks for 2-3 hours on high or for 4-5 hours on low. You will just need to cook some rice to go underneath the beef. Then you can top it with some sesame seeds and some chopped green onion. I cannot wait to make this again and it was a nice break in the week of having to eat out because of time. Check out the recipe below!
Last night we were able to use one of Adam’s christmas presents that I gave him and got to see Sebastian Maniscalco live at the Tabernacle. I have never laughed so much as I did, my throat was hurting and my stomach is sore today from it. So here is a clip of him to help educate you. It’s all about one of my favorite restaurants that might be going through a hard time right now. You can thank me later.
Here is the recipe for the Slow Cooker Korean Beef
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
1. Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch.
Shake to coat.
2. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red
pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender.
Can serve over rice and garnish with green onions.