Recipe of the Week: Slow Cooker Korean Beef

Sick of eating chicken all the time during a diet…if you are like me, you got to switch it up every once in awhile. This Korean Beef is a savory dish that will give your taste buds a party. This is definitely going to be placed in the dinner rotation.

Ingredients:

– 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 tablespoon grated ginger

– 1 teaspoon Sriracha, or more, to taste

– 1/2 teaspoon onion powder

– 1/2 teaspoon pepper

– 3 pound boneless beef chuck roast, cut into 1-inch cubes

– 2 tablespoons cornstarch

– 1 teaspoon sesame seeds

– 2 green onions, thinly sliced

Directions:

1.In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and pepper.

2. Place chuck roast into a 6-qt slow cooker. Stir in beef broth mixture until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

5. Serve immediately, garnished with green onions and sesame seeds, if desired.

Nutritional Information:

Calories: 455

Protein: 66 g

Carbohydrates: 14 g

Fat: 15 g

Makes 8 servings