Description
Tender shredded beef slowly cooked in a savory and slightly sweet sauce, served over fluffy rice and finished with green onions and sesame seeds for a comforting and flavorful meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 cup beef broth
- 2 tablespoons cornstarch
- 3 green onions, sliced
- 1 tablespoon sesame seeds
- 3 cups cooked white rice
Instructions
- Set the slow cooker to low heat so it is ready for the ingredients.
- In a mixing bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and beef broth until fully combined.
- Place the beef chunks evenly into the slow cooker.
- Pour the prepared sauce mixture over the beef, making sure the pieces are well coated.
- Cover and cook on low for about 6 hours, or until the beef becomes tender and easy to shred.
- Remove the beef, shred it using two forks, then return it to the slow cooker.
- Mix the cornstarch with a small amount of the cooking liquid to create a slurry, stir it into the sauce, and allow the mixture to thicken for several minutes.
- Serve the shredded beef over cooked white rice and garnish with sliced green onions and sesame seeds.
Notes
- Use freshly grated ginger for the most vibrant flavor.
- Toast the sesame seeds lightly in a dry pan to enhance their nutty aroma.
- The beef can be stored in the refrigerator for up to 4 days in an airtight container.
- This dish reheats well and can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: slow cooker korean beef, korean style shredded beef, slow cooker beef rice bowl, savory sweet beef slow cooker