Crockpot Korean BBQ Beef Bowls
Tender slow cooker Korean BBQ shredded beef served over cauliflower rice or rice with crisp vegetables and a creamy spicy sauce. This easy bowl recipe is full of bold flavor, high in protein, and perfect for meal prep or a family-friendly dinner.
Servings 6
Ingredients
- 2-2 1/2 Lb Beef- Stew, Sirloin, Roast
- 1 M Onion, sliced
- 2 T Minced Garlic
- 1 T Ginger, minced I used the ginger in the tube that you find in the produce section
- 1 C Beef Broth
- 1/3 C Bragg's Liquid aminos, Coconut aminos, or Soy Sauce
- 2 T Rice Vinegar
- 1 T Sesame Oil
- 2-3 T Brown Sweetener, I used Brown Swerve
- 1 T Gochujang, optional
- 1 t Smoked Paprika
- 1 t Garlic Powder
- 1/2 t Black Pepper
Bowl Ingredients
- Cauliflower rice or rice
- Shredded cabbage
- Matchstick carrots
- Thinly sliced English cucumber
- Green onions
- Sesame seeds
Spicy Yogurt Suace
- 1/2 C Nonfat Greek Yogurt
- 1-2 T Gochujang or siracha
- Splash Rice Vinegar
- Garlic powder to taste
- Sweetener to taste, if desired
Instructions
- In the crockpot place beef, onion, garlic, and ginger.
- Add the bbq sauce ingredients to a bowl (I just used a measuring cup to dirty less dishes).
- Pour over the ingredients in the crockpot.
- Cook on low 6-8 hours or high 3-5, until the beef is tender. If you used a whole roast, you might need more cooking time.
- Shred Beef. I used my "ground beef" masher(?).
- Make the spicy yogurt sauce.
- This what it should look like.
- Make your bowls as desired. Here's my bowl.
- Here's hubby's bowl.
