Slow Cooker Korean Beef
Beef roast is slow cooked in a mixture of soy sauce, brown sugar, sriracha, ginger and spices, then served over rice and garnished with green onion.
Servings: 6 servings
Calories: 681kcal
Ingredients
- 1/2 cup beef broth
- 1/4 cup reduced sodium soy sauce
- 1/3 cup brown sugar packed
- 2-3 cloves garlic minced
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons freshly grated ginger
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2.5-3 pound boneless beef chuck roast cut in half
- 2 tablespoons cornstarch
- 1/4 cup water
- Sesame seeds and green onions for garnish
- Cooked rice for serving
Instructions
- In a medium bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and pepper.
- Lightly grease a 6-qt slow cooker. Add roast pieces and pour the beef broth mixture over top. Cover and cook on low for 6-8 hours.
- Remove roast from slow cooker and shred with two forks; set aside.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir the mixture into the slow cooker until smooth.
- Return shredded beef to the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve over hot cooked rice, garnished with green onions and sesame seeds, if desired.
Nutrition
Serving: 1g | Calories: 681kcal | Carbohydrates: 23g | Protein: 59g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 188mg | Sodium: 703mg | Fiber: 1g | Sugar: 10g