Slow Cooker Korean Beef – Skinnytaste

Meal Prep Idea: Slow Cooker Korean Beef

Prep Ahead for Busy Weeknights

Get ready to enjoy delicious Slow Cooker Korean Beef throughout the week with this convenient meal prep strategy! With time-saving tips, storage options, and batch preparation, you’ll have flavorful meals ready to go in no time.

Ingredients (Batch Preparation)

For ease of prep, you can chop or measure ingredients in advance. Here’s what you’ll need:

• 2 lbs chuck roast: Trimmed and cut into cubes.
• 2 tablespoons cornstarch: For coating the beef.
• 2 teaspoons garlic powder and 1 teaspoon onion powder: To season.
• 1 teaspoon sesame oil: For sautéing aromatics.
• 2 tablespoons fresh ginger, chopped.
• ½ cup scallions, chopped (whites and greens separated).
• 5 cloves garlic, minced.
• 1 cup applesauce (or apple-pear, if available).
• ½ cup low sodium soy sauce.
• 2 tablespoons rice vinegar.
• 1 to 2 tablespoons gochujang sauce (or substitute, as desired).
• 1 tablespoon sweetener of choice (coconut sugar, brown sugar, etc.).
• Sesame seeds: For garnish.

Time-Saving Tips

1. Batch Prep: Trim and cut the chuck roast ahead of time, perhaps over the weekend. Store it in an airtight container with the cornstarch, garlic powder, and onion powder, ready to toss in your slow cooker.

2. Pre-chop Aromatics: Chop ginger, scallions, and garlic in advance. Store them together in a small container in the refrigerator. This will save you time on cooking day.

3. Utilize Frozen Ingredients: If you have leftover ginger, freeze it in a ziplock bag for future use. This way, you’ll always have fresh ginger on hand without the waste.

How to Prepare

1. Brown the Beef: On the day you plan to serve, toss the beef cubes with cornstarch, garlic powder, and onion powder. Brown them in a pan for added flavor, then transfer to your slow cooker.

2. Sauté Aromatics: In the same pan, heat sesame oil and sauté your pre-chopped ginger, scallion whites, and garlic for 3-4 minutes. This step builds flavor!

3. Mix the Sauce: In a bowl, combine the applesauce, soy sauce, rice vinegar, gochujang, and sweetener. Add the sautéed aromatics to the mix and pour it over the beef in the slow cooker.

4. Slow Cook: Set your slow cooker to low for 8 hours or high for 4 hours. While you’re at it, you can start side dishes like rice or veggies during this time.

Storage Options

1. Refrigerate: Store any leftovers in airtight containers for up to 4 days. This makes for quick lunches or dinners throughout the week.

2. Freeze for Future Meals: If you want to prepare for even busier weeks, freeze portions in airtight containers for up to 3 months. Consider freezing with pre-cooked rice or noodles for a complete meal later.

3. Reheating: When ready to eat, thaw overnight in the refrigerator and reheat in the microwave until warm. Serve with rice, noodles, or fresh vegetables for a nutritious meal.

Serving Suggestions

• Over Rice: Serve the Korean beef over steamed rice for a hearty dish.
• Lettuce Wraps: For a lighter option, use lettuce wraps for a fresh bite.
• Side Ingredients: Enjoy with steamed broccoli or a quick slaw for added texture and crunch.

Enjoy your effortless and delicious Slow Cooker Korean Beef throughout the week! Meal prepping not only saves time but also ensures you have healthy, homemade meals ready to go no matter how busy life gets.