Korean BBQ Beef!
I love using my crock pot especially on Sunday mornings because I’m able to make a full-flavored meal without standing over a stove all day. Each Sunday, I try to make a great meal to start the week. Last winter, I discovered these cool slow cooker sauces that only require to add the protein for your meal. I ventured out that morning to find it. I went to a few grocery stores before finding the Campbell’s sauce on the shelf. To my surprise, the sauce is being discontinued and was 50% off. There was only packet on the shelf and I got it, along with a boneless top round roast, cole slaw mix, flour tortillas and fresh cilantro.
When I got home, I rinsed my beef and dried it. I seasoned it with steak seasoning, Korean black garlic seasoning, black pepper and brown sugar and poured the sauce over the beef. The instructions said to cook for 7-8 hours on low or 4-5 hours on high. It was super easy. After a day of consignment shopping, I came home to a great aroma. My beef was cooked through and I pulled it out to shred the meat. Afterwards I put the meat back in the au jus for about 30 more minutes on warm. I created a simple slaw using the cabbage mix, apple cider vinegar, honey and garlic pepper and topped it on the tortilla and beef. The dish was delicious and super easy.
There was tons of meat leftover and I didn’t want to keep making tacos because I get bored easily. I browsed leftover Korean beef on Pinterest for ideas. I found a simple idea for a stir fry. I used broccoli, shredded carrots and mushrooms. I sautéed the veggies in olive oil and added the beef to the pan and served it over brown rice. Another super easy and healthy meal. I wish that the sauce wasn’t getting discontinued because it is so delicious and easy to make!