Korean Beef

By RoketJSquerl

Ingredients

• 1 cup beef broth
• 1/2 cup reduced sodium soy sauce
• 1/2 cup brown sugar, packed
• 4 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon white pepper
• 3 pound boneless beef chuck roast, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 1 teaspoon sesame seeds
• 2 green onions, thinly sliced

Details

Servings 8
Preparation time 10mins
Cooking time 520mins
Adapted from damndelicious.net

Preparation

Step 1

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a slow cooker. Stir in beef broth mixture until well combined.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

I recommend serving with plain rice to have a nice neutral base. You can also make tacos with the leftovers along with some onions, cilantro and/or salsa (although the topping choices are really up to you).