Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup soy sauce
  • ⅓ cup brown sugar, packed
  • 3 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • ¼ cup water
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the beef cubes dry with a paper towel to ensure a proper sear. Season with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat until shimmering.
  3. Working in batches to avoid crowding, sear the beef until a dark mahogany crust forms on all sides.
  4. Transfer the browned beef into the slow cooker.
  5. In a medium bowl, whisk together the soy sauce, brown sugar, minced ginger, garlic, sesame oil, and water until the sugar is mostly dissolved.
  6. Pour the sauce over the beef in the slow cooker, stirring gently to ensure every piece is submerged.
  7. Cover and cook on Low for 7-8 hours or High for 4 hours, until the beef is tender enough to be pierced easily with a fork.
  8. In a small ramekin, whisk together cornstarch and cold water until smooth.
  9. Stir the slurry into the slow cooker.
  10. Cover and cook on High for an additional 15-30 minutes, or until the sauce has thickened into a glossy, clinging glaze.
  11. Stir in sliced green onions and sesame seeds just before serving.