Korean Beef – Slower Cooker

1½ pound boneless beef chuck roast, cut into 1-inch cubes
½ cup beef broth
¼ cup soy sauce
¼ cup Marsala wine or 1 Tbsp brown sugar
1 Tbsp garlic, grated
1Tbsp ginger, grated
½ onion chopped or ½ cup sliced green onions
½ Tbsp sesame oil
½ Tbsp rice wine vinegar
1 tsp Sriracha or Tabasco
½ tsp white pepper
1 Tbsp cornstarch
2 green onions, thinly sliced
1 Tbsp oil

Pour oil on the bottom of the slow cooker. Add the chopped onions. Add the meat. Mix all else except corn starch in a bowl and stir. Pour in then cooker and cook two hours on high. Reduce the temp to Low. Mix the corn starch in a little cold water, blend and add to the dish and stir. This will thicken it. Cook until the meat is tender (~2 more hours). Serve over rice.

 

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