Slow Cooker Korean Beef and Broccoli with Crunchy Rice Cups

Making dinner can get repetitive and may seem time consuming when everyone in the family has different schedules. Throwing all the ingredients in the slow cooker the night before so that dinner is ready by the time everyone comes home from work and other activities is an easy way to streamline your routine.

The beef in this dish is bursting with flavor and texture. By making extras, you can prepare meals to eat throughout the week to accommodate a busy schedule.

Rice cups made with brown rice and quinoa are a great pairing with the main dish and add protein and nutrient-dense carbs. Using muffin tins to create these rice cups also helps to keep portions controlled.

Photo Credit: Gwen

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Slow Cooker Korean Beef and Broccoli Ingredients

  • 1 cup beef broth
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. freshly grated ginger
  • 1 tsp. Sriracha, or more to taste
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • 3 lbs. very lean ground beef (at least 93% lean)
  • 3 heads of broccoli cut into small florets or about 6 cups frozen broccoli
  • 2 Tbsp. cornstarch
  • 1 tsp. sesame seeds
  • 2 green onions, thinly sliced

Crunchy Rice Cups

  • Prepared Korean beef and broccoli recipe (see above) – 4 cups
  • 3 cups cooked quinoa and brown rice
  • 12-24 won ton wrappers

Slow Cooker Korean Beef and Broccoli with Crunchy Rice Cups

For the Beef and Broccoli filling:
1. In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and pepper.
2. Place ground beef into a 6-qt slow cooker. Break up the beef thoroughly. Stir in beef broth mixture until well combined.
3. Cover and cook on low heat for about 4-5 hours or high heat for about 2 hours, stirring occasionally and breaking up beef.
4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Add broccoli and combine thoroughly. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve immediately with quinoa or brown rice, garnished with green onions and sesame seeds, if desired. Enjoy!

To make the Crunchy Rice Cups:
1. Preheat oven to 375 degrees F.
2. Generously spray muffin tin. Then line 12 muffin cups with one or two-won ton wrappers. For extra crunchy cups use two-won ton wrappers.
3. Combine prepared Korean beef and broccoli with quinoa and brown rice.
4. Fill won ton wrappers and bake for 8-12 minutes until won tons are crispy. Enjoy!

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