Korean Beef Freezer Meal Recipe
Marinated in a concoction of soy sauce, garlic, ginger, and a hint of honey, giving it that irresistible sweet-savory profile.
Equipment
- 1 Slow Cooker or Crockpot
- 1 gallon freezer bag
Ingredients
- 3 lb beef chuck roast cut into 1-inch cubes
Sauce:
- 1 cup broth (I prefer chicken broth)
- 1/2 cup coconut aminos (or soy sauce)
- 1/2 cup raw honey
- 4 garlic cloves minced
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp fresh ginger finely grated
- 1 tsp sriracha
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 tbsp tapioca starch
Garnish:
- sesame seeds
- 1 green onions
Instructions
Freezer Prep Directions:
- Prepare a gallon freezer bag, labeling according to your preferred method.
- Add all ingredients into labeled gallon freezer bag
- Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions:
- Thaw freezer bag in fridge 12-24 hours before cooking.
- Dump contents of gallon freezer bag into slow cooker.
- Cook on low for 7-8 hours.
- Stir beef directly in the pot to ensure the beef is evenly coated with the sauce.
- Serve over rice and enjoy! Optional: Garnish with green onions and sesame seeds if desired. Add some sriracha sauce too if you want a little kick.
Notes
- Optional: Garnish with sesame seeds and fresh green onions.
- For a little kick add sriracha or red pepper flakes to individual portions.
- Use whatever rice you have on hand or your favorite and serve Korean beef over the rice.
Nutrition
Calories: 811kcalCarbohydrates: 85gProtein: 21gFat: 43gSaturated Fat: 10gCholesterol: 62mgSodium: 244mgPotassium: 811mgFiber: 6gSugar: 13gCalcium: 221mgIron: 8mg
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