Slow Cooker Korean Beef (Crock Pot)

 

Thomas' 1st Day of School, This Day 12/10/20.

*Serve with Udon Noodles (Asian section) and Su Ching's Broccoli!

 1 C. Beef Broth

1/2 C. Soy Sauce

1/2 C. Brown Sugar, packed

4 Cloves Garlic, minced

1 T. Sesame Oil

1 T. Rice Wine Vinegar

1 T. Fresh grated ginger (OR 1 tsp. ground ginger)

1 tsp. Siracha (I just do a small shake, so as to not make too spicy.)

1/2 tsp. Onion Powder

1/2 tsp. White Peper (I do 1/4.)

3# boneless, stew beef chunks (or beef chuck roast, cut into 1 in. cubes)

2T. Cornstarch

1 tsp. Sesame Seeds, *Optional.

2 Green onions, thin slices, *Optional.

1. Whisk together in a large bowl the fist set of ingredients
2. Place mix in slow cooker, and add beef; stir well.
3. Cook on High 3-4 hours, or Low 7-8 hours.
4. Last 1/2 hour: whisk Cornstarch and 1/4 C. water.  Add to pot, and stir-in.
5. Cover; cook on high until thick.
6. Serve with Sesame Seeds stirred in, and green onion for garnish if you like!

This is a Reynolds' favorite!!