This is wonderful served over hot cooked rice.
- 1 cup beef broth
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup packed brown sugar
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha sauce, plus more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- One 3-pound boneless beef chuck roast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced, for garnish- optional
- 1 teaspoon sesame seeds, for garnish- optional
- In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, Sriracha, onion powder and white pepper.
- Put the roast in 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.