Description
Tender beef chunks slow-cooked in a rich, sweet, and savory glaze, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup beef broth
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 teaspoon red pepper flakes (optional, for a kick)
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Pat the beef cubes completely dry with paper towels and season with salt and black pepper.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and sear the beef cubes until browned on all sides.
- Remove the beef from the pot, add chopped onions, and sauté until softened, about 5-7 minutes. Then add minced garlic and grated ginger, cooking for another minute.
- Return the seared beef to the pot, pour in soy sauce, beef broth, brown sugar, rice vinegar, and optional red pepper flakes. Stir well to ensure the beef is mostly submerged.
- Bring the mixture to a simmer, reduce the heat to low, cover, and braise for 2 to 3 hours.
- Once tender, whisk together cornstarch and cold water until smooth, then slowly pour into the sauce, stirring until thickened.
- Serve immediately, spooning extra sauce over the beef and complementing with rice or noodles.
Notes
For enhanced flavor, consider marinating the beef ahead of time or adding vegetables during the last 30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg