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Slow Cooker Garlic-Sesame Beef Recipe
Slow Cooker Garlic-Sesame Beef Recipe photo by Taste of Home

Slow Cooker Garlic-Sesame Beef Recipe

Publisher Photo
My mom received this marinade recipe from a neighbor while she lived in Seoul, South Korea, which is where I was adopted from. Mom created heritage night for my brother and me, and she served Korean bulgogi with sticky rice, kimchi and chopsticks. As a busy mom of four, I keep her tradition alive but let the slow cooker do the work!—Jackie Brown, Fairview, North Carolina
TOTAL TIME: Prep: 15 min. + marinating Cook: 5 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Cook: 5 hours
MAKES: 6 servings

Ingredients

  • 6 green onions, sliced
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sesame oil
  • 3 tablespoons sesame seeds, toasted
  • 2 tablespoons all-purpose flour
  • 4 garlic cloves, minced
  • 1 beef sirloin tip roast (3 pounds), thinly sliced
  • Additional sliced green onions and toasted sesame seeds
  • Hot cooked rice

Nutritional Facts

2/3 cup (calculated without rice and additional sesame seeds) equals 384 calories, 16 g fat (4 g saturated fat), 145 mg cholesterol, 471 mg sodium, 11 g carbohydrate, trace fiber, 47 g protein.

Directions

  1. In a large resealable plastic bag, mix the first eight ingredients. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Pour beef and marinade into a 3-qt. slow cooker. Cook, covered, on low 5-7 hours or until meat is tender.
  3. Using a slotted spoon, remove beef to a serving platter; sprinkle with additional green onions and sesame seeds. Serve with rice. Yield: 6 servings.
Originally published as Slow Cooker Garlic-Sesame Beef in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p20

Nutritional Facts

2/3 cup (calculated without rice and additional sesame seeds) equals 384 calories, 16 g fat (4 g saturated fat), 145 mg cholesterol, 471 mg sodium, 11 g carbohydrate, trace fiber, 47 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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