Ingredients
Scale
- 3 pounds beef chuck (cut into 1 1/2-inch cubes)
- 3 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Tablespoons vegetable oil
- 5 cloves garlic (minced)
- 3 stalks green onions (thinly sliced)
- 2-inch piece ginger (minced)
- 1 ½ teaspoon crushed red pepper flakes
- 1 stalk lemongrass (cut into thirds and pounded)
- 1 cup reduced-sodium chicken broth
- ½ cup reduced-sodium soy sauce
- ¼ cup hoisin sauce
- ½ cup rice vinegar
- ½ cup light brown sugar (packed)
- 2 Tablespoons Sriracha sauce
Instructions
- In a small bowl, whisk together flour, salt, and pepper. Dredge the beef in the mixture and set aside.
- Heat vegetable oil in a skillet over medium heat. Sear the beef until browned on all sides; transfer to the slow cooker.
- In the same skillet, sauté garlic, ginger, and green onion until fragrant. Add lemongrass and red pepper flakes; cook briefly.
- Pour in chicken broth and scrape up any bits from the pan before adding to the slow cooker.
- In a separate bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha; pour over the beef in the slow cooker.
- Cover and cook on high for 4-5 hours or low for 6-8 hours until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 4 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 335
- Sugar: 15g
- Sodium: 883mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 97mg