Korean Beef (In Slow Cooker)
Recipe: #25702
February 25, 2017
Categories: Roast Beef, Beef Chuck, Sunday Dinner, Slow Cooker, Gluten-Free High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
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Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (326.5 g)
- Calories 811.6
- Total Fat - 51.4 g
- Saturated Fat - 19.8 g
- Cholesterol - 226.7 mg
- Sodium - 1567.7 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 0.4 g
- Sugars - 17.1 g
- Protein - 61.6 g
- Calcium - 43.9 mg
- Iron - 6.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, vinegar, ginger, Sriracha, onion powder and white pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve immediately, garnished with green onions and sesame seeds- if desired.
Tips
No special items needed.