Slow Cooker Korean Beef
I love to make lettuce wraps with this Slow Cooker Korean Beef, but my boys think it's delicious rolled up in tortillas...taco style!
Servings 4 people
- 1 lb. extra lean ground beef 96 or 97% lean
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- ¼ teaspoon cayenne pepper omit for a mild dish
Whisk together all of the ingredients except for the beef.
Place raw beef in slow cooker, breaking into chunks with a spoon or with your fingers. Pour sauce over the beef, toss, and cover. Cook on low for 3-4 hours.
FREEZER OPTION: Place raw beef in a large zip-top bag and break apart into chunks with your fingers. Pour sauce over the beef, squeeze out the air from the bag, and freeze until ready to use. When ready to cook, thaw in refrigerator overnight. Then dump all of the ingredients into your slow cooker, cover, and cook on low for 3-4 hours.
Serve beef with sauce in lettuce wraps, over rice, or in tortillas. Garnish with sliced green onion and/or sesame seeds if desired.
Serving: 1/4 of recipe | Calories: 250.3kcal | Carbohydrates: 19.8g | Protein: 25.3g | Fat: 7.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 1.4g | Sodium: 608.5mg | Potassium: 60.2mg | Fiber: 0.3g | Sugar: 17.9g