Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
- 3 pounds beef chuck
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 5 garlic cloves
- 2 inch piece of ginger
- 1 stalk lemongrass
- 1 teaspoon crushed red pepper flakes
- 3 green onions
- 1 cup reduced sodium chicken broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup hoisin sauce
- 1/2 cup rice vinegar
- 1/2 cup light brown sugar
- 2 tablespoons Sriracha sauce
- Sesame seeds
In a small bowl whisk together flour, salt and pepper. Dredge the beef cubes in the flour mixture. Shake off any excess flour. Set aside. Place a large, heavy skillet over medium heat. Add the vegetable oil. Sear the beef in batches until brown on all sides. Drain on a paper towel. Place the seared beef in slow cooker.
In the same skillet, sauté the minced garlic and ginger until soft and fragrant, about 1 minute. Add the lemongrass and cook an additional minute. Stir in the red pepper flakes and green onions. Transfer mixture to slow cooker.
In a bowl, whisk together the chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar and Sriracha. Cover the slow cooker and cook for 6 to 8 hours on low heat until beef flakes apart easily. Sprinkle each serving with sesame seeds and serve with rice, noodles or crusty bread.
Serves 4 to 6.