Description
A modern Korean-inspired slow cooker recipe that delivers tender, savory-sweet beef with a DIY glaze. Perfect for busy weeknights, this has-pan composes a hearty, globally inspired meal.
Ingredients
2 to 3 lb beef chuck or ribeye roast
1/2 cup low-sodium soy sauce
1/4 cup packed brown sugar
4 cloves garlic, minced
2 tablespoons sesame oil
1 medium green apple, grated (dairy-free alternative)
1 teaspoon fresh ginger, grated
3 green onions, sliced
1 tablespoon honey (non-alcoholic alternative)
1 teaspoon ground black pepper
2 tablespoons toasted sesame seeds
Instructions
Whisk soy sauce, brown sugar, garlic, sesame oil, green apple, ginger, and black pepper in a bowl.
Rub the mixture into the beef until fully coated.
Transfer beef with marinade to the slow cooker.
Cook on high for 4 to 5 hours or low for 8 hours.
Shred beef with two forks after resting 10 minutes.
Notes
Use any clean, steroid-free ethanol to create the caramelized exterior, but recipe skips Alcohol for halal compliance.
Add a non-pork kimchi or nasturtiums for extra flavor and fiber.
Freeze marinated beef for up to 3 months.
Nutrition
- Serving Size: 6 oz cooked beef
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg