Korean Beef (sequel)

SLOW COOKER KOREAN BEEF

INGREDIENTS: • 1 cup beef broth • 1/2 cup reduced sodium soy sauce • 1/2 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 • 1/2 teaspoon onion powder • 1/2 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

DIRECTIONS: 1. 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. 2. Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined. 3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. 4. 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.

bon appetit