My Top Picks Slow Cooker

Korean Beef (Slow Cooker)

Shared with me by: Ben (son)

This is amazing and pairs well with Asian Soy Noodles and Kung Pao Brussels Sprouts
Ben made this for us Christmas Eve 2023.

Ingredients

  • 1 c. beef broth (Kitchen Basics)
  • ½ c. reduced sodium soy sauce (Kikkoman)
  • ½ c. light brown sugar, packed
  • 4 cloves garlic, minced
  • 1 Tbls. sesame oil
  • 1 Tbls. rice wine vinegar
  • 1 Tbls. freshly grated ginger
  • 1 t. Sriracha (or more, to taste)
  • ½ t. onion powder
  • ½ t. white pepper
  • 3 lb. boneless beef chuck roast, cut into 1-inch cubes
  • 2 Tbls. cornstarch
  • 1/4 c. cold water

Garnishes

  • 1 t. sesame seeds
  • 2 green onions, thinly sliced

Instructions

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 cubes into a 6-qt 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.

Serve immediately, garnished with green onions and sesame seeds, if desired.

NOTE: Serves 8