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Slow-Cooker Korean Beef

Prep 20 min
Total 7 hr 50 min
Servings 6

Slow-cooker meals don’t have to be boring. Our Slow-Cooker Korean Beef, simmered in a soy and sesame sauce, is packed with flavor and is ridiculously easy to prepare. MORE+ LESS-

By Tablespoon Kitchens

November 9, 2016

Ingredients

boneless beef chuck roast (3 to 3 1/2 lb)

cup Progresso™ beef flavored broth (from 32-oz container)

1/2

cup soy sauce

tablespoons packed brown sugar

tablespoons Sriracha sauce

tablespoons toasted sesame oil

1/2

teaspoon ground pepper

medium white onion, cut in 1-inch chunks

tablespoons cornstarch

tablespoons seasoned rice vinegar

4 1/2

cups cooked rice

tablespoons sliced green onions

tablespoons chopped fresh cilantro leaves

tablespoon toasted sesame seed

Steps

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1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Trim and discard excess fat and silver skin from beef roast; cut beef roast into 3 or 4 large pieces. Place in slow cooker.
2

In medium bowl, mix broth, soy sauce, brown sugar, Sriracha sauce, sesame oil and pepper. Add white onion chunks to slow cooker; pour broth mixture over beef and onions. Cover; cook on Low heat setting 7 to 8 hours or until beef is tender. Remove beef to cutting board; cool slightly, and shred into large pieces with fork.
3

Meanwhile, in small bowl, beat cornstarch and rice vinegar with whisk until smooth. Increase to High heat setting; beat in cornstarch mixture with whisk until completely blended. Return beef to slow cooker; cover and cook about 30 minutes or until sauce is thickened.
4

Spoon beef, white onions and sauce over rice; top with green onions, cilantro and sesame seed.

Expert Tips

Trimming the beef roast of excess fat provides a desirable consistency of the thickened sauce without needing to skim off the fat.
Reduced-sodium soy sauce may be substituted for soy sauce in this recipe, if desired.
To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.