Slow Cooker Korean Beef

(Courtesy of damndelicious.net)

Ingredients:
1 c. beef broth
1/2 c. reduced-sodium soy sauce
1/2 c. brown sugar, packed 
4 cloves garlic, minced
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1 Tbsp. freshly grated ginger
1 tsp. Sriracha, or more, to taste
1/2 tsp. onion powder
1/2 tsp. white pepper
3 lbs. boneless beef chuck roast, cut into 1-inch cubes
2 Tbsp. cornstarch
1 tsp. sesame seeds
2 green onions, thinly sliced

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

Place chuck roast into a slow cooker.  Stir in beef broth mixture until well combined.  Cover and cool on low heat for 7-8 hours or on high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 c. 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.

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

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