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Slow Cooker Korean Beef Bowls with Broccoli and Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Pot
  • Steamer Basket

Ingredients
  

  • 1.5 pounds beef chuck roast, thinly sliced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 4 cups broccoli florets
  • 1.5 cups uncooked jasmine rice
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Instructions
 

  • Place the sliced beef in the slow cooker. Add the soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Stir until the beef is coated.
  • Cover and cook on low for 6 to 8 hours until the beef is very tender.
  • About 30 minutes before serving, cook the jasmine rice according to the package directions.
  • Steam the broccoli florets until they are bright green and crisp-tender, about 5 minutes.
  • Divide the cooked rice among four containers. Top each with a portion of the beef and broccoli. Sprinkle with sliced green onions and sesame seeds.

Notes

Store the assembled bowls in airtight containers in the fridge for up to four days. When reheating, add a teaspoon of water to the rice to keep it from drying out. If you prefer a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the slow cooker during the last 30 minutes of cooking.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Pot, Steamer Basket