Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 2 tbsp toasted sesame oil
  • 3 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, thinly sliced
  • Cooked rice, for serving

Instructions:

  1. Whisk the honey, low sodium soy sauce, sesame oil, minced ginger, garlic, black pepper, and red pepper flakes in a medium bowl. Stir until the honey dissolves completely into the sauce.
  2. Place the cubed beef chuck into the bottom of the slow cooker.
  3. Pour the glaze over the meat, stirring gently to ensure every cube is submerged in the liquid.
  4. Cover with the lid and cook on Low for 8 hours until the beef yields easily to a fork. (Alternatively, cook on High for 4 hours).
  5. Whisk 2 tbsp cornstarch and 2 tbsp cold water in a small cup to make a smooth slurry.
  6. Stir the slurry into the slow cooker during the last 30 minutes of cooking.
  7. Increase heat to High if you're using Low, and stir occasionally until the sauce is a thick, glistening glaze.
  8. Spoon the beef over rice and garnish with toasted sesame seeds and sliced green onions.