Amazingly tender, flavorful Korean beef easily made in the crockpot with just 10 min prep. It doesn't get easier than that!
4.9 stars (70 ratings)
Ingredients
1cupbeef broth
½cupreduced sodium soy sauce
½cupbrown sugar, packed
4clovesgarlic, minced
1tablespoonsesame oil
1tablespoonrice wine vinegar
1tablespoonfreshly grated ginger
1teaspoonSriracha, or more, to taste
½teaspoononion powder
½teaspoonwhite pepper
3poundboneless beef chuck roast, cut into 1-inch cubes
2tablespoonscornstarch
1teaspoonsesame seeds
2green 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 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.