Ingredients

The following ingredients have 6 Servings
  • PLAN/PURCHASE
  • THE BEEF
  • 2-3 pound(s) boneless beef chuck roast, cut into 1/2-inch slices
  • 1/2 cup(s) flour, all-purpose variety
  • 2 tablespoon(s) grapeseed oil, or more if needed
  • THE SAUCE
  • 1/2 medium yellow onion, chopped
  • 2 cup(s) beef stock, not broth
  • 1/2 cup(s) tamari sauce
  • 1/2 cup(s) light brown sugar
  • 4 clove(s) garlic, minced
  • 1 tablespoon(s) hot sesame oil
  • 1/4 teaspoon(s) red pepper flakes, or to taste
  • 3 tablespoon(s) rice wine vinegar
  • 1 tablespoon(s) fresh ginger, grated
  • - freshly ground black pepper, to taste
  • - sesame seed, for garnish

Instruction

  • PREP/PREPARE
  • THE BEEF
  • Gather your ingredients.
  • Add some salt & pepper to the flour, and place in a large bowl.
  • Toss the beef slices with the flour.
  • Add the oil to a heavy-bottom pot, over medium heat.
  • Add the beef in batches to the pot.
  • Cook until browned, about 3 minutes per side.
  • Add the browned beef to the slow cooker.
  • THE SAUCE
  • Gather your ingredients.
  • Add the chopped onions to the pot.
  • Cook until transluent and soft, about 3 to 5 minutes.
  • Add the remainder of the sauce ingredients, and simmer for 5 minutes.
  • Add the sauce to the slow cooker and mix with the beef.
  • Cook on low for 6 hours.
  • PLATE/PRESENT
  • Cube or shred the beef, serve over long-grained white rice or egg noodles, and then garnish with some sesame seeds. Enjoy.
  • Keep the faith, and keep cooking.