Slow Cooker Korean Beef
Ingredients
The beef
-
3-4
pounds
stew meat or chuck roast cut into 1-inch cubes
The sauce
-
½
cup
chicken broth
-
½
cup
low-sodium soy sauce
-
⅓
cup
packed brown sugar
-
4
cloves
garlic, finely minced
-
1
tablespoon
sesame oil
-
1
tablespoon
grated fresh ginger
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
¼
teaspoon
black pepper
-
2
tablespoons
cornstarch
-
3
tablespoons
cold water
-
pinch
red pepper flakes (optional)
The vegetables
-
1 ½
cups
shredded carrots
For serving
-
Sesame seeds and chopped green onions
-
Hot, cooked rice or quinoa
Instructions
- Place the stew meat in the slow cooker.
- In a bowl, whisk together the chicken broth, soy sauce, brown sugar, garlic, sesame oil, ginger, red pepper flakes, garlic powder, onion powder, and black pepper.
- Pour the sauce over the meat and stir to coat.
- Cover and cook on low for 8-9 hours.
- With about 30 minutes left, whisk together cornstarch and cold water, then add to the slow cooker and stir.
- Stir in the carrots, turn the cooker to high, and cook for another 30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
433
Total fat
14g
Total carbohydrates
22g
Total protein
52g
Sodium
945mg
Cholesterol
141mg
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