Slow Cooker Beef Bulgogi Bowl
Servings: 6 servings
Ingredients
- 3 pound Boneless beef chuck roast - cut into 1-inch cubes
- 2 tablespoons Corn starch
- 1 cup Beef broth
- ½ cup Soy sauce
- 2 tablespoons Brown sugar - packed
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Rice wine vinegar
- ¼ cup Onion - minced
- 3 cloves Garlic - minced
- 1 tablespoon Freshly grated ginger
- ½ teaspoon Pepper
- 1 teaspoon Sesame seeds
- 2 Green onions - thinly sliced
Instructions
- Place beef and corn starch in a zip top bag; shake bag to evenly coat all of the meat.
- In a small bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil and rice wine vinegar.
- Place beef and onions into slow cooker and top with soy sauce mixture; stir to combine.
- Cover and cook on low heat for 5-6 hours or high heat for 3-4 hours.
- During the last 30 minutes of cooking, stir in garlic, grated ginger and pepper; cover and cook for 30 more minutes.
- Serve over rice with green onions and sesame seeds as garnish.
Notes
-
- Sugar Free Brown Sugar: If you're watching your sugar intake, use a sugar free brown sugar substitute for a guilt-free option.
- Ginger Paste: In place of fresh ginger, use ginger paste for added convenience without sacrificing flavor.
- Instant Pot: Easily cook beef bulgogi in an Instant pot, by adding in all ingredients and cooking on high pressure for about 20 minutes.