Description
This slow cooker Korean beef noodle dish tastes like it simmered all day because it did. Sweet, savory, and totally slurp worthy.
Ingredients
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2 lb beef chuck roast or flank steak, thinly sliced
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1 cup low-sodium soy sauce
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3/4 cup brown sugar
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1/4 cup sesame oil
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6 cloves garlic, minced
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2 tbsp fresh ginger, grated
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1/2 tsp crushed red pepper flakes
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1/2 cup beef broth
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12 oz egg noodles or rice noodles
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2 tbsp cornstarch mixed with 2 tbsp water
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3 green onions, sliced
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1 tbsp sesame seeds
Instructions
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Slice beef thinly against the grain and place into the slow cooker.
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Whisk soy sauce, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and beef broth until smooth.
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Pour sauce over beef and toss gently to coat.
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Cook on low for 6 to 7 hours or on high for 3 to 4 hours until tender.
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Stir in cornstarch slurry and cook 15 to 20 minutes until thickened.
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Cook noodles separately according to package instructions and drain.
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Add noodles to slow cooker and toss gently with sauce.
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Garnish with green onions and sesame seeds before serving.
- Prep Time: 15 mins
- Cook Time: 25mins