Cellar Dwellers

Slow Cooker Asian Braised Beef

Name: Slow Cooker Asian Braised Beef
Prep time: 20 min
Cook time: 3 h 55 min
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Beef
Ingredients: 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

6 servings

servings

20 minutes

active time

4 hours 15 minutes

total time

Start Cooking

Ingredients

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

Directions

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

Nutrition

Serving Size

Calories

606 kcal

Total Fat

33 g

Saturated Fat

13 g

Unsaturated Fat

21 g

Trans Fat

2 g

Cholesterol

157 mg

Sodium

2122 mg

Total Carbohydrate

30 g

Dietary Fiber

1 g

Total Sugars

22 g

Protein

47 g