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     Title: Slow-Cooker Korean Beef
Categories: Beef, Vegetables, Herbs, Chilies
     Yield: 8 Cups

   1/2 c  Brown sugar; packed
   1/3 c  Tamari soy sauce
   1/4 c  Sriracha chile sauce
     3 tb Garlic; minced
     3 tb Fresh ginger; minced
     2 tb Rice vinegar
     1 tb Fish sauce or additional soy
          - sauce
     1 tb Sesame oil
   1/2 ts Crushed red pepper flakes
     4 lb Boneless beef chuck roast
     1 md Onion; chopped
     4 tb Corn starch
   1/4 c  Beef broth

 In a bowl, use a whisk to combine the first nine
 ingredients into a marinade.

 Place the beef roast and chopped onions in a 5 or 6
 quart slow cooker. Top it with the marinade. Cover and
 cook on low until the beef is tender, about 9 to 10
 hours.

 In a small bowl, mix the corn starch and beef broth until
 smooth. Gradually stir the roux into the slow cooker.
 Continue to cook, covered, on high until the sauce
 thickens, about 30 minutes.

 To serve this slow-cooker Korean beef, transfer it to a
 cutting board and then use two forks to shred the meat.
 Place the shredded meat in a serving dish and pour the
 marinade from the slow cooker on top. Garnish with
 sliced green onions, if desired.

 Recipe by Lisa Renshaw, Kansas City, Missouri

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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