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- 2 lbs lean beef chuck roast - 1 cup low-sodium soy sauce - 1/2 cup honey or maple syrup - 1/4 cup rice vinegar - 4 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 2 green onions, chopped (plus additional for garnish) - 1 carrot, julienned - 1 bell pepper (your choice of color), sliced into strips - 1 cup broccoli florets - 1 teaspoon red pepper flakes - 1 teaspoon cornstarch mixed with 1 tablespoon water - Cooked brown rice or quinoa for serving The recipe has simple and healthy ingredients. The beef chuck roast is a great choice. It becomes tender and flavorful in the crockpot. Low-sodium soy sauce keeps the dish healthy. Honey or maple syrup adds natural sweetness. Rice vinegar brightens the flavors. Fresh garlic and ginger give the dish warmth and depth. Green onions add a nice crunch. Carrots, bell peppers, and broccoli provide bright colors and nutrients. You can adjust the spice level with red pepper flakes. Cornstarch is optional to thicken the sauce. Serve it over brown rice or quinoa for a complete meal. This recipe is flexible. You can swap in your favorite veggies. Try different proteins like chicken or tofu for variety. Enjoy the process of cooking and make it your own! {{ingredient_image_2}} To start, grab a large mixing bowl. Add these ingredients: - 1 cup low-sodium soy sauce - 1/2 cup honey or maple syrup - 1/4 cup rice vinegar - 4 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 1 tablespoon sesame oil - 2 green onions, chopped - 1 teaspoon red pepper flakes (optional) Whisk these together until smooth. Make sure there are no lumps. This sauce will coat the beef and bring it to life. Next, take your trimmed beef chuck roast. Place it in the crockpot. Pour the sauce over it evenly. Make sure every part of the beef is coated. Then, it’s time for the veggies. Add: - 1 carrot, julienned - 1 bell pepper, sliced into strips - 1 cup broccoli florets Spread the vegetables around the beef. This helps them cook evenly. You have two choices for cooking time. For low, cook for 6-8 hours. If you choose high, cook for 4-5 hours. The beef should be tender. Use a fork to check. If it shreds easily, it’s ready. If you want a thicker sauce, remove the roast once it's done. Mix 1 teaspoon of cornstarch with 1 tablespoon of water. Stir this into the sauce in the crockpot. Cook on high for another 10 minutes to thicken it up. Finally, shred the beef and mix it back in, ensuring it's well coated. To make this dish your own, tweak the flavors. You can add more honey or maple syrup for sweetness. If you like it spicy, add more red pepper flakes. Taste the sauce before cooking. Adjust it to suit your palate. Shredding beef can be tricky. To make it easy, let the beef cool for a few minutes. Use two forks to pull apart the meat. It should fall apart easily. For a finer shred, chop it a bit after pulling. This dish is packed with nutrients. Lean beef provides protein and iron. Broccoli adds fiber and vitamins. Carrots give you beta-carotene, good for your eyes. Using low-sodium soy sauce cuts down on salt. Opt for honey or maple syrup as a natural sweetener. These choices help keep the meal healthy. Serve this Korean beef over brown rice or quinoa. Both are healthy and filling. They add a nice texture, too. For extra flair, garnish with chopped green onions. You can also add sesame seeds for a nutty crunch. A sprinkle of fresh cilantro can enhance the flavor and look. Pro Tips Choose the Right Cut: For the best flavor and tenderness, always opt for a well-marbled beef chuck roast. The fat will render down during cooking, keeping the meat juicy. Customize Your Veggies: Feel free to swap in your favorite vegetables such as snap peas or mushrooms to add variety and nutrition to the dish. Marinate for More Flavor: If time allows, marinate the beef in the sauce for a few hours or overnight in the refrigerator for even more depth of flavor. Serve with Toppings: Enhance your dish by serving with pickled vegetables or a sprinkle of sesame seeds for an authentic Korean touch. {{image_4}} You can easily swap the beef for chicken or tofu. Chicken cooks well in the crockpot and tastes great with the same sauce. If you want a vegan option, use firm tofu. Just cut it into cubes and add it to the sauce. Tofu soaks up flavors well, making it a tasty choice. You can add seasonal veggies to this dish. Think about using zucchini, snap peas, or mushrooms. These add different flavors and colors. You can also use frozen vegetables if fresh ones aren't available. Just make sure to add them during the last hour of cooking so they don't get too soft. If you have kids, you may want to tone down the spice. Skip the red pepper flakes or use just a pinch. For those who like heat, you can add extra spices. Try sriracha or chili paste for a kick. Adjust the heat to match your taste. Homemade Korean beef lasts in the fridge for up to four days. Store it in an airtight container. This keeps it fresh and tasty. I like to let it cool before sealing it. This helps prevent condensation and sogginess. You can freeze cooked Korean beef for up to three months. Just place it in a freezer-safe bag. When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Add a splash of water if it seems dry. To save time during busy weeks, prepare this dish ahead. You can cook a big batch and store it. Divide it into single servings for easy meals. This helps make weeknight dinners quick and stress-free. Enjoy your healthy Korean beef any day! You should cook beef in a crockpot for 6-8 hours on low or 4-5 hours on high. Cooking times may vary based on the size of your beef cut. Always check for tenderness. The beef should shred easily with a fork when done. This slow cooking makes the meat juicy and full of flavor. Yes, you can use other cuts like brisket or round. Each cut has its own flavor and texture. Chuck roast is great for its tenderness and taste, but alternatives work well, too. Adjust the cooking time based on the cut you choose. Lean cuts may cook faster, while fattier cuts may need longer. You can serve this dish with cooked brown rice or quinoa for a healthy base. Steamed veggies add color and nutrients. Try adding a side salad for freshness. You can also top with extra green onions or sesame seeds for added flavor. Enjoy customizing your plate with your favorite sides! This post covered tasty Korean beef in a crockpot. You learned about key ingredients, like beef and vegetables. I shared step-by-step instructions and helpful tips for the best results. Remember, you can customize your dish with different proteins and veggies. Store leftovers correctly to keep them fresh. Experiment with flavors to make the recipe your own. Enjoy your cooking journey and the delicious meals ahead. Each preparation is a chance to create something special!

Healthy Crockpot Korean Beef

A delicious and tender Korean beef dish made in a crockpot, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine Korean
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs lean beef chuck roast, trimmed of excess fat
  • 1 cup low-sodium soy sauce
  • 0.5 cup honey or maple syrup
  • 0.25 cup rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon sesame oil
  • 2 green onions chopped (plus additional for garnish)
  • 1 teaspoon red pepper flakes (optional)
  • 1 carrot julienned
  • 1 bell pepper sliced into strips
  • 1 cup broccoli florets
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
  • for serving cooked brown rice or quinoa

Instructions
 

  • In a large mixing bowl, combine the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, sesame oil, chopped green onions, and red pepper flakes. Whisk together until all ingredients are well incorporated and a smooth sauce forms.
  • Place the trimmed beef chuck roast into the crockpot. Pour the sauce mixture evenly over the beef, making sure to coat it thoroughly.
  • Scatter the julienned carrots, sliced bell pepper, and broccoli florets around the beef in the crockpot, distributing the vegetables evenly.
  • Cover the crockpot with its lid. Set the cooking temperature to low and allow the beef to cook for 6-8 hours, or on high for 4-5 hours, until the meat is tender and can be easily shredded with a fork.
  • If you desire a thicker sauce, once the beef is cooked, carefully remove the roast from the crockpot. Stir the cornstarch mixture into the sauce in the crockpot. Return the lid and set to high for an additional 10 minutes, allowing the sauce to thicken.
  • Once thickened, shred the beef using two forks, and then mix the shredded beef back into the sauce to ensure it’s evenly coated just before serving.
  • Serve the delicious Korean beef over a bed of cooked brown rice or quinoa and sprinkle with additional chopped green onions for garnish.

Notes

Adjust the spice level by varying the amount of red pepper flakes.
Keyword beef, crockpot, easy, healthy, Korean