Korean Beef Bowls
Tender beef in a flavorful Korean-inspired sauce, easy to customize with a variety of veggies. Perfect for a weeknight slow cooker meal!
Ingredients
- 1 cup beef broth
- ½ cup reduced-sodium soy sauce we use Tamari
- ½ cup maple syrup can also use brown sugar
- 3 cloves garlic
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon chili crisp
- ¼ teaspoon pepper
- 1 medium red onion sliced
- 1 3- pound chuck roast cut into 1 to 2-inch cubes
- 2 tablespoons cornstarch
- 3 green onions sliced
- ¼ cup cilantro rough chopped
Instructions
- Coat beef in cornstarch.
- In a dutch oven, slow cooker, or instant pot, whisk together beef broth, soy sauce, maple syrup, garlic, sesame oil, rice wine vinegar, ginger, chili crisp, pepper, and onion. Add beef and cook on low heat for 6 hours or high heat for 4 hours. If you are cooking in a dutch oven, bake at 350 for 2.5 hours.
- When beef is fork tender, shred beef.
- Serve over rice or noodles with vegetables of your choice (our favorites include pickled onions, broccoli, carrots, and sugar snap peas). Top with cilantro, green onions and additional chili crisp.
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