- 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 ginger (freshly grated)
- 1 teaspoon Sriracha (or more, to taste)
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 pounds boneless beef chuck roast (cut into 1-inch cubes)
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 2 green onions (thinly sliced)
PER SERVING *
|Calories490Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jean J. 3 days ago
Perfect. We love it. However I found Mongolian beef is the same cooking and ingredients.
Courtney 5 days ago
So good! And pretty easy to throw together. Definitely making this again!
BriNatz S. 6 days ago
simply amazing taste. this one goes into our repeat dinners list. very easy to set up and the meat turned out tender. we had it on for almost 8 hrs and we used a roast blade cut.
Toby 25 days ago
good recipe. added steamed broccoli and hot chilli powder
Jessica DeWitt 27 days ago
Easy to make. It cooked much faster than indicated in the recipe. About four hours on low. I found the beef to be a bit dry. Flavour was okay. Passable recipe, but I don’t think I’d make it again.
Jessica 27 days ago
It was good. Added a little honey to the dish to add a little sweetness. Will be added some broccoli to go along with it next time. Nice and easy to just throw it in the pot and cook.
C Miller 28 days ago
Awesome, my boys loved it. This could definitely go on bread. Word of advice, don’t cook rice while watching football lol.... on bread next time
Susan J. 14 Oct
It was ok but nothing special. Won't make again. No depth to it.
Kelly 11 Oct
Loved this! Knew it was going to be amazing as soon as I made the sauce and couldn’t wait to make it. Will not disappoint
RJ S. 26 Sep
Delicious, I used chuck roast steaks and diced them up, moist and perfectly delicious!
Zar 25 Sep
Superb to add to my Crock-Pot group of recipes ! Will be made again..
Chad Hudson 23 Sep
really good. will make it again. even picky 4 yo liked it.
James Riggs 14 Sep
Takes great! I might try a little more heat next time though.
robin s. 10 Sep
My husband and son loved this! Will make again
Anna 9 Sep
Delicious. Kids liked it and will definitely make it again.
Lorena Miranda Hirdler 7 Sep
It was so delicious!! Definitely a family hit dinner. My good friend bought me the authentic asian ingredients. Highly recommend this dish it’s a keeper.
Ashley S. Allen 29 Aug
It was amazing! My sisters loved it the sauce and seasoning so good!
Mr Jackson 28 Aug
It turned out fantastic. Served over brown rice.
Karen G. 24 Aug
Megan Tee 23 Aug
very fatty...hard to clean up after. tastes meh.
Mary 23 Aug
My husband said this was restaurant quality. Did not have sriracha so used crushed red pepper
Gavin Thirion 21 Aug
Turned out great! The chuck roast may seem like a lot at first, but it all shrinks over time in the pot.
Anthony 17 Aug
Yummy in my tummy! I’ll make it over and over again.
Bridgette Lang 17 Aug
I made it in my instant pot! Added a little bit of water and set it for 30 minutes at high pressure. Even with a fast depressurization, it turned out great!! Hubby was happy! We served it with rice and broccoli!
thomson 14 Aug
Sooo tasty so easy served with rice and broccoli
Jessica Reyle 1 Aug
Was good could use some noodles or rice
Chef Hate Cooking 28 Jul
This was soooo delicious. Tastes great over rice. Note for future use....use a roast with little fat.
Kisha 26 Jul
Was really yummy! Would definitely make again!
Karen Brewster 22 Jul
absolutely delicious, i used it as the centrepoint of a poke bowl...
Longknife 16 Jul
Good,easy to cook recipe with a good taste. Serve with rice an kimchi or other sides. I added some extra chilli paste to give it some more spice