Slow-Cooker Korean Beef

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 6 hours

Składniki

1 (2”) piece ginger, peeled, finely chopped

4 cloves garlic, finely chopped

3/4 c. low-sodium beef broth

1/2 c. packed light brown sugar

1/3 c. reduced-sodium soy sauce

1/4 c. gochujang

2 tbsp. toasted sesame oil

2 tbsp. unseasoned rice vinegar

1 tbsp. cornstarch

4 lb. beef shoulder, excess fat trimmed, cut into about 1 ½” pieces

Cooked white rice, chopped scallions, chopped fresh cilantro, and toasted sesame seeds, for serving

Wskazówki

In a 6-quart slow-cooker, whisk ginger, garlic, broth, brown sugar, soy sauce, gochujang, oil, vinegar, and cornstarch. Add beef and mix to combine. Cover and cook on high until beef is super-tender, 5 to 6 hours. Turn off slow cooker, uncover, and let cool about 15 minutes.

Using a spoon, skim excess fat from surface of sauce, leaving only a thin layer of fat on top. Stir to combine sauce. Shred beef with 2 forks into bite-sized pieces and toss again to combine.

Spoon beef and sauce over rice. Top with scallions, cilantro, and sesame seeds.

Wartości Odżywcze

• Kalorie: 939
• Tłuszcz Całkowity: 36 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Trans: 1 g
• Cholesterol: 259 mg
• Sód: 1782 mg
• Węglowodany Całkowite: 48 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 28 g
• Białko: 99 g