Slow Cooker Korean Beef

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 8 hours 30 minutes

Zutaten

2 lbs chuck roast (trimmed and cut into cubes)

2 tablespoons cornstarch

2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sesame oil

2 tablespoons ginger (chopped)

½ cup scallions (about 4 large scallions, chopped whites plus the green for garnish)

5 garlic cloves (chopped)

1 cup applesauce (apple-pear if possible)

½ cup low sodium soy sauce

2 tablespoons rice vinegar

1 ½ to 2 tablespoons gochujang sauce (Korean BBQ sauce or chili garlic sauce, plus more for serving)

1 tablespoon sweetener of your choice (I used coconut sugar)

black and white sesame seeds (for garnish)

Anweisungen

Toss beef with cornstarch, garlic powder & onion powder. Working in rounds, brown in a pan over medium-high heat that has been sprayed with oil. When both sides are browned, about 2-3 minutes per side, transfer to a slow cooker.

Add sesame oil to a small skillet over medium-low heat and add the ginger, scallion whites and garlic, cook 3 to 4 minutes, stirring, until aromatic.

Combine applesauce, soy sauce, rice vinegar, gochujang, sugar, sautéed ginger, scallion and garlic and pour over the beef. Cook on low setting for 8 hours or high 4 hours, until the beef is fork tender.

Garnish with scallion greens and sesame seeds,drizzle with gochujang or Korean BBQ sauce.

Nährwertangaben

• Portionsgröße: 1 cup beef and sauce
• Kalorien: 288 kcal
• Gesamtfett: 9 g
• Gesättigtes Fett: 4 g
• Cholesterin: 100 mg
• Natrium: 1125 mg
• Gesamtkohlenhydrate: 17.5 g
• Ballaststoffe: 1.5 g
• Zucker insgesamt: 9 g
• Eiweiß: 35 g