Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch chunks
  • 3 tbsp neutral oil
  • 4 cloves garlic, smashed and minced
  • 2 tbsp fresh ginger, grated
  • 2 whole star anise
  • 1 cinnamon stick
  • 1 tbsp brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar, packed
  • 1 tbsp toasted sesame oil
  • 1 cup beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onion, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the beef chunks completely dry with paper towels and season lightly with salt and pepper.
  2. Heat neutral oil in a skillet over medium-high heat; sear beef in batches until a deep mahogany crust forms on all sides, then transfer to the slow cooker.
  3. In the same skillet, lower heat to medium and sauté garlic and ginger for 60 seconds, then stir in 1 tbsp of brown sugar and cook for 30 seconds.
  4. Pour the garlic-ginger mixture over the beef in the slow cooker.
  5. Whisk together soy sauce, rice vinegar, 1/4 cup brown sugar, sesame oil, and beef broth, then pour over the beef.
  6. Add star anise and cinnamon stick. Cover and cook on Low for 8 hours or High for 4 hours.
  7. Optional: To thicken the sauce, whisk cornstarch and cold water into a slurry and stir into the slow cooker during the last 30 minutes of cooking.
  8. Remove cinnamon stick and star anise. Garnish with sliced green onions and toasted sesame seeds before serving.