Korean Beef

korean-beef

Korean Beef
3 lbs. boneless beef chuck roast, cut into 1” cubes
1 cup beef broth
½ cup coconut aminos
1 squeeze of liquid stevia
4 garlic cloves, minced
1 T sesame oil
1 T rice vinegar
1 T freshly grated ginger
1 t Sriracha, or more, to taste
½ t onion powder
½ t white pepper
A pinch of xanthan gum
2 green onions, thinly sliced

1. In a large bowl whisk together beef broth, coconut aminos, stevia, garlic, sesame oil, rice vinegar, ginger, Sriracha, onion powder and white pepper
2. Place the cubed chuck roast in a slow cooker, stir in beef broth mixture
3. Cover and cook on low heat for 7- 8 hours or on high heat for 3 – 4 hours
4. After it is fully cooked whisk together a pinch of xanthan gum and ¼ cup of water, add it to the slow cooker. Cover and cook on high heat for an additional 30 minutes or until the sauce has thickened.
5. Serve immediately, garnish with green onion if desired.

Recipe by: Misty Rose Mitchell

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