This slow-cooker Korean beef recipe is extremely versatile and a cinch to prepare. Serve it over steamed rice or wrap it in a tortilla for a Korean taco.
Ingredients
- 1/2 cup packed brown sugar
- 1/3 cup gluten-free tamari soy sauce
- 1/4 cup sriracha chili sauce
- 3 tablespoons minced garlic
- 3 tablespoons minced fresh gingerroot
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce or additional soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 boneless beef chuck roast (4 pounds)
- 1 medium onion, chopped
- 4 tablespoons cornstarch
- 1/4 cup reduced-sodium beef broth
- optional: hot cooked rice and sliced green onions
Instruction
- In a small bowl, whisk the first 9 ingredients. Place roast and onion in a 5- or 6-qt. slow cooker; top with brown sugar mixture. Cook, covered, on low until beef is tender, 9-10 hours.
- In a small bowl, mix cornstarch and broth until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, about 30 minutes. If desired, serve with rice and top with sliced green onions.
