14Ingredients
490Calories
9Hours

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 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)
Read Directions

NutritionView more

490Calories
Sodium31%DV750mg
Fat51%DV33g
Protein67%DV34g
Carbs5%DV14g
Fiber0%DV0g

PER SERVING *

Calories490Calories from Fat300
% DAILY VALUE*
Total Fat33g51%
Saturated Fat12g60%
Trans Fat
Cholesterol110mg37%
Sodium750mg31%
Potassium580mg17%
Protein34g67%
Calories from Fat300
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber0g0%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(56)

Yummly User
James R. 5 days ago
Takes great! I might try a little more heat next time though.
robin s. 9 days ago
My husband and son loved this! Will make again
Anna 11 days ago
Delicious. Kids liked it and will definitely make it again.
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 21 days ago
It was amazing! My sisters loved it the sauce and seasoning so good!
Mr Jackson 23 days ago
It turned out fantastic. Served over brown rice.
Karen G. 26 days ago
Absolutely wonderful!!
Megan Tee 27 days ago
very fatty...hard to clean up after. tastes meh.
Mary 27 days ago
My husband said this was restaurant quality. Did not have sriracha so used crushed red pepper
Gavin Thirion 30 days ago
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.
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
Was good could use some noodles or rice
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!
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
Galton 15 Jul
Followed recipe to letter. Delish! Good but not overwhelming spice. Sauce didn’t thicken as much as hoped. Adding sesame seeds in each bowl a winner. Definitely would make again.
Chris 12 Jul
Super delicious. Will definitely make it again
Turned out great. Very easy to make. Would definitely make again.
This was super tasty!! I’m not sure what Korean beef is supposed to taste like, but I was expecting it to taste a little sweeter regardless, this was really good
Hello 9 Jul
Really delicious . My only sad part was we didn’t make enough. Might just add a little more sriracha sauce to my next one .
Came out awesome. double the sriracha sauce and half the sugar otherwise too sweet
Lauramum 3 Jul
Needs a bit less ginger - added a small can of organic tomatoes and a red pepper Real good!
Torres 2 Jul
I liked it a lot! I think it could use some more of each seasoning but overall really good. Will make again!
Dowse 2 Jul
Made in pressure cooker Very tasty
Ellie 1 Jul
Fabulous and so easy to make!!! Served it with brown rice. I “eyeballed” the Siracha so it didn’t have as much spice as we would have liked. Next time I’ll add a little more and I think it will be perfect!
Barbs 28 Jun
Great! Everyone loved it!
Hank H. 26 Jun
Soy sauce overpowers everything in this one. I’ve made the slow cooker and instant pot versions, and it’s true for both. No flavor of ginger or garlic. I recommend the instant pot so that you can thicken it more easily. Slow cooker version it’s almost impossible to thicken. I’ll make it one more time with less soy and more other flavors and see how it goes.