Crockpot Sticky Asian Beef Bowls
Better than Takeout. Cheaper than takeout.
Let's address the elephant in the room. Beef prices suck. So I want you to save this recipe for when you find a chuck roast on sale. They go on sale quite frequently, so keep your eyes peeled and keep this recipe in your back pocket for just that occasion.
This recipe is one of my absolute favorites. It hits so many different flavor notes, and the beautiful, sticky sauce it makes coats everything in a luscious and delicious silky sauce.
It also makes a lot of food. Arguably enough to justify spending money on a full-price chuck roast. The 2.5 pounds of beef broken down in this dish will feed your family for days, or you can pack it up into individual containers and you have meal prep for the week.
Dealer's choice.
Estimated Time: 4-8 hours (10 minutes of actual labor)
Makes: 8 servings (2 dinners for 4 or meal prep for multiple days)
Ingredients:
2½ lbs chuck roast
½ cup soy sauce
⅓ cup brown sugar
1-2 Tbsp of Sriracha
1 tbsp sesame oil
1 tbsp rice vinegar
1 large shallot, diced
6 cloves garlic, minced
1 tbsp fresh grated ginger
2 cups uncooked rice
Optional add-ons:
Sesame oil
Sliced cucumber
Green onions
Chili Crisp
Sesame seeds
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
