Description
Succulent beef bites glistening with a rich, sticky glaze that offers a symphony of savory, sweet, and slightly tangy flavors.
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)
- 2 tablespoons cornstarch
- 4 tablespoons cold water
Instructions
- Pat each beef cube dry with paper towels and season with salt and black pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the beef cubes until browned on all sides, about 3-4 minutes per side.
- Remove the beef and lower heat. Sauté the onions for 5-7 minutes, then add garlic and ginger, cooking for another minute.
- Return the beef to the pot and add soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes. Stir to submerge the beef.
- Bring to a gentle simmer, reduce heat to low, cover tightly, and braise for 2-3 hours.
- Make a slurry with cornstarch and cold water, then add to the pot and cook for another 2-3 minutes until sauce thickens.
- Serve immediately, drizzling with extra sauce over the beef bites.
Notes
Make ahead for deeper flavors. For a quick meal, use a slow cooker for about 6 hours on low.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg