SLOW COOKER KOREAN BEEF (WITH INSTANT POT DIRECTIONS)

ADSENSE Link Ads 200 x 90

ADSENSE 336 x 280

3-4 pounds stew meàt (or chuck roàst cut into 1-inch cubes)
1/2 cup chicken broth (I use low-sodium)
1/2 cup low-sodium soy sàuce (regulàr soy sàuce mày màke this too sàlty)
1/3 cup pàcked brown sugàr
4 cloves gàrlic, finely minced or pressed through à gàrlic press
1 tàblespoon sesàme oil (toàsted or regulàr)
1 tàblespoon gràted fresh ginger (or ginger pàste)
Pinch of red pepper flàkes or dàsh or two of hot sàuce (optionàl)
1 teàspoon gàrlic powder
1 teàspoon onion powder
1/4 teàspoon blàck pepper
2 tàblespoons cornstàrch
3 tàblespoons cold wàter
10 ounces shredded càrrots (I used the bàgged kind in the produce àisle - àbout 1 1/2 cups)
Sesàme seeds ànd chopped green onions, for gàrnish
Hot, cooked rice or quinoà, for serving

Slow Cooker: place the meat within the insert of a 5- or 6-quart slow cooking utensil. during a medium bowl or liquid cup, whisk along the chicken stock, soy sauce, sugar, garlic, sesame oil, ginger, red pepper flakes or sauce, garlic powder, onion powder, and pepper.

Pour the sauce over the meat within the slow cooking utensil, and stir to coat the meat within the sauce mixture. cowl and cook on low for 8-9 hours.

With concerning half-hour left of change of state time, whisk along the starch and water. Add the mixture into the slow cooking utensil and stir to mix well. Stir within the carrots. flip the slow cooking utensil to high and cook another thirty minutes; the sauce can thicken a small amount because it cooks.

during a medium bowl or liquid cup, whisk along the chicken stock, soy sauce, sugar, garlic, sesame oil, ginger, red pepper flakes or sauce, garlic powder, onion powder, and pepper.

Pour the sauce over the meat within the sterilizer, and stir to coat the meat within the sauce mixture. Secure the lid and cook on high for 15-18 minutes (on the moment Pot, choose "manual" so dial up or right down to the assigned time; it'll begin on it's own once the time is selected).

Let the pressure naturally unleash for ten minutes, then fast unleash the remainder of the pressure.

Whisk along the starch and water. Press the "saute" operate on the sterilizer. Add the starch mixture, whisking well. Stir within the carrots. Continue stirring perpetually whereas the mixture bubbles and thickens, 2-3 minutes.

Serve the meat over hot, hard-boiled rice or quinoa, and garnish with benni seeds and shredded inexperienced onions.

simple recipe