Sriracha beef Gangnam style. A delicious take on a classic Korean beef recipe. North and south Asian flavors combined to make a wonderfully tasty meal. Yum!
First, gather the ingredients together.
If the beef is not diced then dice but make the pieces quite large and chunky.
Make the beef stock (use stock cubes) and then split the stock into two.
Make the sriracha sauce by adding the sriracha, soy sauce, rice wine vinegar, garlic, sugar, ginger, onion salt, pepper and half of the beef stock to a bowl and mixing together.
Place the beef in a slow cooker or casserole dish.
Pour over the sriracha sauce.
Slow cook for 6-8 hours. If using a casserole dish then place in an oven at 140C / 120C Fan / 280F.
After the 6-8 hours mix together the cornstarch and remaining beef stock and then mix this into the sriracha beef. Leave this to cook and thicken for a further 30 minutes.
Serve with rice and sliced spring onions and enjoy the taste of the east. Yum!