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Slow Cooker

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Slow Cooker Bulgogi Beef


 1 cup dry white wine or apple juice

¾ cup soy sauce

6 scallions, white and green parts, thinly sliced on the diagonal

1 medium onion, thinly sliced in half moons

6 tablespoons sugar

4 tablespoons minced garlic

4 tablespoons toasted sesame seeds

4 tablespoons Mirin (Rice Wine)

3 tablespoons sesame oil

2 inch finger of ginger, peeled and finely chopped

1 tablespoon chili garlic sauce (or 1 teaspoon red pepper flakes) or to taste

½ teaspoon ground black pepper

1 ½ pounds round steak

 

Place all ingredients, except round steak, in slow cooker and mix well.

 

Place round steak in sauce, cover and cook on low for 8-10 hours.

 

Remove steak to cutting board, and pull apart with forks or slice into thin strips.

 

Either heat broiler to high and set oven rack in second position OR heat a large sauté pan over medium high heat.

 

Place 2 tablespoons vegetable oil in a broiler safe pan, or in the sauté pan, swirl to cover bottom of pan.

 

If broiling, add meat to broil pan in a single layer and place under broiler for 5 – 8 minutes or until slightly caramelized.

 

If sautéing, add meat to pan in a single layer and sauté over medium high heat until meat is slightly caramelized

 

Serve over soba noodles, sticky rice, white rice or in tacos.

 
 
© 2012 Sylvia's Kitchen. All rights reserved.