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Slow Cooker Korean Beef Bowls with Cauliflower Rice
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Course Main Course
Cuisine Korean
Servings 4 people

Equipment

  • Slow Cooker
  • Food Processor
  • Skillet

Ingredients
  

  • 2 pounds beef stew meat
  • 1/2 cup coconut aminos
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons sesame oil
  • 1/4 cup beef broth
  • 1 teaspoon crushed red pepper flakes
  • 1 large head cauliflower
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • Salt and pepper to taste

Instructions
 

  • Place the beef stew meat in the slow cooker. Season it lightly with salt and pepper.
  • In a small bowl, stir together the coconut aminos, minced garlic, grated ginger, 1 tablespoon of the sesame oil, beef broth, and red pepper flakes. Pour the mixture over the beef.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
  • About 20 minutes before serving, cut the cauliflower into florets and pulse in a food processor until it resembles rice. Heat the remaining tablespoon of sesame oil in a skillet over medium heat. Add the cauliflower rice and cook for 5 to 7 minutes, stirring often, until it softens slightly. Season with salt and pepper.
  • Shred the beef lightly with two forks right in the slow cooker and stir it into the sauce.
  • Spoon the cauliflower rice into bowls. Top with the Korean beef, then finish with sliced green onions and sesame seeds.

Notes

Shred the beef while it is still in the slow cooker so it soaks up more sauce. If the cauliflower rice seems watery after cooking, press it gently with a paper towel before serving. Leftovers keep well in the fridge for three days and reheat nicely in a covered skillet with a splash of broth.
Course: Main Course
Cuisine: Korean
Equipment: Slow Cooker, Food Processor, Skillet