Crock Pot Mondays – Korean Beef Bulgogi

Ingredients

1 1/2 pounds beef stew meat, chunked
1 cup shredded carrots
1 cup diced onions
1/2 cup beef stock
1/4 cup brown sugar
1/4 cup reduced-sodium soy sauce
2 tablespoons small tapioca pearls (optional, for thickening)
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon crushed or finely grated ginger
1/2 teaspoon red pepper flakes (optional)

For Serving

Quinoa or rice
Sesame seeds
Green onions, sliced

Directions

1. Spray a large slow cooker with non-stick cooking spray.
2. Add beef stew meat into the bottom of the slow cooker. Top with remaining ingredients. No need to stir.
3. Cover and cook on low for 8-10 hours.
4. Serve in bowls over quinoa or rice. Top with sesame seeds and green onions for added flavor. Enjoy with a side of your favorite steamed vegetables.