Ingredients

The following ingredients have 8 Servings
  • 1 Cup Beef Broth
  • 1/2 Cup Reduced-Sodium Soy Sauce
  • 1/2 Cup Brown Sugar
  • 4 Cloves Garlic (minced)
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 1 Tablespoon Ginger (freshly grated, or 1 1/2 Teaspoons ground ginger)
  • 1 Teaspoon Sriracha Sauce (plus more to taste)
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon White Pepper
  • 3 Pounds Beef Chuck (boneless, cut in 1" cubes)
  • 2 Tablespoons Cornstarch
  • 1/4 Cup Water
  • 2 Green Onions (thinly sliced, for garnish, optional)
  • 1 Teaspoon Sesame Seeds (for garnish, optional)

Instruction

  • In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha, onion powder and pepper.
  • Put the meat in the slow cooker in and stir in the beef broth mixture.
  • Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours.
  • The meat should be very tender but retain shape.
  • In a small bowl, whisk together the corn starch and water.
  • Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.
  • Serve immediately over rice with green onions and sesame seeds.