Slow cooker Korean beef
550 cals, 45p, 14c, 35f (per meal)
1/4 cup(s) (59mL)
4 dash (1g)
4 dash (1g)
1 cup(s) (mL)
2 tbsp (16g)
2 tbsp (30mL)
3 clove(s) (9g)
3 tbsp (63g)
3 tbsp (45g)
5 tbsp (75mL)
3 lbs (1361g)
1
In the bottom of a crockpot, mix the broth, soy sauce, honey, garlic, sriracha, ginger, and onion powder.
2
Add the chuck roast cubes and toss to coat.
3
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
4
For a shredded consistency, use two forks to shred the meat.
5
In a small bowl, whisk together cornstarch and water, then stir it into the slow cooker with the sesame oil.
6
Cover and cook on high for an additional 30 minutes or until the sauce thickens. Serve.