February 25, 2017
Comfort Food, Dinner, Main Dish,
Beef, Roast Beef, Beef Chuck, Easy/Beginner Cooking, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat more
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In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, Sriracha, onion powder and white pepper.
Heat some oil in a skillet. Add beef cubes and brown on all sides. Transfer to a 5 or 6 quart slow cooker. Pour the broth mixture over the beef.
Cover and cook on low for 7 to 8 hours or on high heat for 3 to 4 hours, or until the cubes of meat are very tender but still retain their shape.
In a small bowl, whisk together the cornstarch and water. Stir the mixture into the broth in the slow cooker. Cover and cook on high for an additional 30 minutes, or until the sauce has slightly thickened.
Serve immediately, garnished with green onions and sesame seeds- if desired.
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I halved the recipe and used a little more than 1.5lbs of lean gravy beef which was cut a little smaller than suggested and after 6 hours on low it was beautifully tender and cooked though to get the sauce to thicken I had to twice as much cornflour than was suggested and I also tripled the amount of sriracha sauce as we like spicy but did feel that the sesame oil over powered the dish a little so would use less next time but was enjoyed with some rice and steamed vegetables. Thank you SixBeans made for Alphabet Soup game.