Slow Cooker Korean Beef

This Korean Beef slow cooker recipe is ridiculously easy and out of this world!

The first time I made this my husband could not stop picking at it directly out of the slow cooker. By the time it was ready to serve, the pound and a half of steak that I made was almost gone, so I helped myself to what was left.  My kids never got to eat it and I was told that this was a “definite” make again.  It has now become a staple in my house and a meal the entire family enjoys.

Easy to make, healthy, nutritious, and a breeze to clean up.  What could be better than that?

There are only 5 ingredients in the entire recipe.  The key is the skirt steak, soaking up the delicious flavors as it cooks.  I like to serve this over Birds Eye Steamfresh Protein Blends Southwest Style along with a side of broccoli.  It was the perfect combination of flavors that made it a truly memorable restaurant quality meal that everyone enjoyed.



1 1/2 pounds Skirt Steak
1 medium yellow onion, sliced in half
1/4 cup red wine
1/4 cup brown sugar
1/4 cup low sodium soy sauce or liquid aminos
2 teaspoons garlic powder
2 teaspoons salt


  1. Mix the red wine, brown sugar, soy sauce and garlic powder in a small bowl.
  2. Place the skirt steak in the slow cooker.
  3. Pour mixture over the steak.
  4. Place the 2 halves of the onion on top of steak.
  5. Cover and cook on high for 4-6 hours.

*If you like your steak on the rare side cook on high for 4 hours.  If you like it more well done cook on low for 6.  The dark edges appear from the sauce, not being well done.

This is a great meal to serve to a crowd.  You are not tied up in the kitchen or slaving away all day which means you get to enjoy your company!  And there are so many ways to serve it!  If you make it be sure to tag me on Instagram in your creations using the hashtag #SloanesSquad or post to my Facebook Page.

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