Sriracha Beef Gangnam Style
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!
Ingredients
- 3 lb chuck steak, diced into large cubes Metric, 1.2 kg
- ¾ cup beef stock Metric, 180 ml
- ½ cup light soy sauce Metric, 120 ml
- ⅓ cup brown sugar Metric, 45 grams
- 5 cloves garlic, minced
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp ginger, shredded
- 2 tbsp sriracha
- ½ tsp onions salt
- ½ tsp black pepper
- 2 tbsp corn starch
- 6 spring onions
Instructions
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First, gather the ingredients together.
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If the beef is not diced then dice but make the pieces quite large and chunky.
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Make the beef stock (use stock cubes) and then split the stock into two.
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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.
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Place the beef in a slow cooker or casserole dish.
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Pour over the sriracha sauce.
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Slow cook for 6-8 hours. If using a casserole dish then place in an oven at 140C / 120C Fan / 280F.
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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.
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Serve with rice and sliced spring onions and enjoy the taste of the east. Yum!
