Slow cooked Korean beef

Been a months since I had the energy to do much, especially cook or do anything fun! But here's a little update!

I got a crock pot for Christmas, among other amazing gifts! (Next post) 

Used it for the first time last night! Pretty easy recipe based on one I saw on Pinterest :) 

Here it goes: 

Serves 4 to 5

Prep: 10 mins

Cooking: 8h30

Sauce Ingredients: 

- 1 cup low sodium beef stock

- 1/2 cup low sodium soy sauce

- 1/2 cup brown sugar 

- 4 cloves of garlic (minced) 

- 1 tbsp sesame oil

- 1 tbsp rice vinegar 

- 1 tbsp freshly grated ginger

- 2 tsp sriracha (or to taste) 

- 1 tsp onion powder

- 1 tsp white pepper

- 1/3 cup of water 

- 2 tbsp corn starch 

Rest of ingredients: 

- around 3 pounds boneless chuck beef (shoulder) cut into 1.5" cubes 

- bunch of broccoli (as your preference) 

- 1.5 cups brown wild rice (cooked according to packaging towards the end of the cooking process) 

- sesame seeds for garnish (that I forgot!) 

Instructions: 

1. Whisk together beef stock, soy sauce, brown sugar, minced garlic, sesame oil, rice vinegar, ginger, sriracha, onion powder, white pepper

2. Place beef in the slow cooker and pour the sauce over, stir and cover. Put on low for 7 to 8 hours. I personally put it on low for 3 hours and then on high for 1 hour. 

3. Stir water and cornstarch together and then stir in beef. Cover and leave on high for another 30 mins. 

At this point I was making the rice.

4. 15 mins before the end, I put broccoli in the microwave with a wet paper towel on top for a minute and a half, and then add in the crock pot. 

That's it. Easy peasy!