Slow Cooker Korean Beef
Slow Cooker Korean Beef
Submitted by Martha Matthews, Fustini's Holland
Ingredients
- 1 1/2 cups beef broth
- 1/2 cup soy sauce
- 1/2. cup brown sugar, packed
- 4 garlic cloves, minced
- 1 tablespoon Fustini's Japanese Sesame oil
- 1 tablespoon Fustini's Asian Blackberry
- 1 tablespoon freshly grated ginger
- 1 teaspoon Farmstyle Sriracha, or more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pounds boneless beef chuck roast, cut into 1" cubes
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
Directions
- In a large bowl, whisk together 1 cup beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, Sriracha, onion powder and white pepper. Place chuck roast into a 6-quart 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 1/2 cup beef broth. Stir the 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.
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