SLOW COOKER KOREAN BEEF
YIELD: 8 SERVINGS
Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn’t get easier than that!
1 cup beef broth
½ cup reduced sodium soy sauce
½ 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
½ teaspoon onion powder
½ 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
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 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.
Recipe posted and photo by: Inge Gijzen
