Crock Pot Mondays – Korean Beef Bulgogi

Ingredients

• 1 1/2 pounds beef stew meat, cut into chunks
• 1 cup carrots, shredded
• 1 cup onion, diced
• 1/2 cup beef stock
• 1/4 cup brown sugar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons small tapioca pearls (optional – helps to thicken sauce)
• 1 tablespoon garlic, minced
• 2 teaspoons sesame oil
• 1 teaspoon ginger, crushed or finely grated
• 1/2 teaspoon red pepper flakes (optional)

For Serving:

• Sesame seeds
• Fresh green onion, sliced

Directions

1. Spray the bottom of a six-quart slow cooker.
2. Add beef to the slow cooker, then cover with remaining ingredients.
3. Cover and cook on low for 8-10 hours.
4. Enjoy warm over rice or quinoa, sprinkled with fresh green onion and sesame seeds.