Slow Cooker Asian Braised Beef

• 분량: 6 servings
• 활동 시간: 20 minutes
• 총 시간: 4 hours 15 minutes

재료

3 pounds beef chuck (cut into 1 1/2-inch cubes, excess fat trimmed)

3 Tablespoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 Tablespoons vegetable oil (or grapeseed oil)

5 cloves garlic (minced)

3 stalks green onions (thinly sliced, green and light green parts**)

2-inch piece of ginger (minced)

1 ½ teaspoon crushed red pepper flakes

1 stalk lemongrass (cut into thirds and pounded)

1 cup reduced-sodium chicken broth

½ cup reduced-sodium (light) soy sauce

¼ cup hoisin sauce

½ cup rice vinegar

½ cup light brown sugar (packed)

2 Tablespoons Sriracha sauce

방향

In a small bowl whisk together flour, salt, and pepper. Dredge cut beef into flour mixture. Shake off any excess flour. Set aside.

In a medium sized skillet, add vegetable oil and warm up over medium heat. Once warm, brown (sear) beef in batches. Not need to fully cook meat, you just want to have a nice crust while cooking off the flour. Place seared beef in slow cooker.

In the same pot you cooked beef, add minced garlic, ginger, and white/pale parts of green onion. Cook until fragrant. Add lemongrass and red pepper flakes and cook until garlic begins to brown. Add chicken broth and stir bottom of scrape off any pan bits. Transfer mixture to slow cooker.

In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha. Add to slow cooker.

Cover slow cooker. Cook for 4-5 hours on high heat, or 6-8 hours on low heat. Stir in reserved green onions, or use green onions as garnish. Serve with rice, noodles or crusty bread.*If desired, strain out aromatics (lemongrass, ginger, garlic) from sauce. Returned strained sauce to beef before serving. All images and text ©The Little Epicurean

영양 정보

• 칼로리: 606 kcal
• 지방 전체: 33 g
• 포화 지방: 13 g
• 불포화 지방: 21 g
• 트랜스 지방: 2 g
• 콜레스테롤: 157 mg
• 나트륨: 2122 mg
• 탄수화물 전체: 30 g
• 식이섬유: 1 g
• 총 당류: 22 g
• 단백질: 47 g