MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Korean Beef
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 8 servings
1/2 c (packed) brown sugar
1/3 c Tamari soy sauce
1/4 c Sriracha chile sauce
3 tb Minced garlic
3 tb Minced fresh gingerroot
2 tb Rice vinegar
1 tb Fish sauce or additional soy
- sauce
1 tb Sesame oil
1/2 ts Crushed red pepper flakes
4 lb Boneless beef chuck roast
1 md Onion; chopped
4 tb Cornstarch
1/4 c Beef broth
In a bowl, use a whisk to combine the first nine
ingredients into a marinade.
Place the beef roast and chopped onions in a 5 or 6
quart slow cooker. Top it with the marinade. Cover and
cook on low until the beef is tender, about 9 to 10
hours.
In a small bowl, mix the cornstarch and beef broth until
smooth. Gradually stir the roux into the slow cooker.
Continue to cook, covered, on high until the sauce
thickens, about 30 minutes.
To serve this slow-cooker Korean beef, transfer it to a
cutting board and then use two forks to shred the meat.
Place the shredded meat in a serving dish and pour the
marinade from the slow cooker on top. Garnish with
sliced green onions, if desired.
Lisa Renshaw, Kansas City, Missouri
Makes: 8 cups
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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