1 cup beef broth
1/2 cup reduced sodium soy sauce
1/2 cup brown sugar, packed
4 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1/2 teaspoon onion powder
1/2 teaspoon white pepper
3 pound boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons cornstarch
1 teaspoon sesame seeds & 2 green onions, thinly sliced, for optional garnish
1. Combine 1st 10 ingredients.
2. Place chuck cubes in crockpot. Stir in beef broth. Cover and cook on low for 7-8 hours, or high 3-4 hours,
3. In small bowl, whisk cornstarch with water. Stir into crock pot.
4. Cover and cook 30 more minutes until sauce thickens.
5. Garnish with sesame seeds and green onion if desired
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