This recipe has been on my list for a long time and I was excited to finally try it the other night. I must say this stuff is amazing!!!!!! It was really soupy by the end so I used a slotted spoon to remove the meat from the crockpot and then ladled about two scoops of the sauce over the meat before serving. I did set the extra sauce aside for later use and toppings since the flavor was so outstanding.
- 1 1/4 C. Beef Broth
- 1/2 C. Soy Sauce
- 2 T. Szechuan Sauce
- 1/4 C. Hoisin Sauce
- 1/2 C. Brown Sugar (packed)
- 4 Cloves Garlic (minced)
- 2 T. Sesame Oil
- 1 T. Rice Wine Vinegar
- 1/2 T. Ground Ginger
- 2 T. Sriracha
- 1/2 t. Onion Powder
- 1/2 t. White Pepper
- 3 lbs. Stew Meat (beef chuck- the smaller the dice the better)
- 2 T. Cornstarch
- 1 t. Sesame Seeds
- 2 Green Onions-Stalks Only (sliced
- In a large bowl, whisk together beef broth, soy sauce, szechuan sauce, hoisin sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, sriracha, onion powder and white pepper.
- Place chuck roast into a slow cooker
- Pour beef broth mixture over the meat and stir with a wooden spoon until well coated.
- Cover and cook on low heat for 7-8 hours.
- In a small bowl, whisk together cornstarch and 1 cup broth to make a slurry.
- Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve over rice and garnish with green onions & sesame seeds
- also tastes great paired with stir fried veggies.
inspired by: damndelicious.net
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