Description
Tender beef chuck roast bites coated in a rich and sticky glaze, perfect for any occasion.
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 the beef cubes completely dry with paper towels and season generously with salt and black pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat and sear the beef cubes on all sides until deeply browned. Remove and set aside.
- Lower the heat to medium, add the chopped onion, and cook until softened, about 5-7 minutes. Add garlic and ginger, cooking for an additional minute.
- Return the seared beef to the pot, pour in soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover tightly, and let braise gently for 2 to 3 hours until fork-tender.
- Remove the lid and whisk together cornstarch and cold water in a small bowl. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
- Serve immediately, spooning extra sauce over the beef bites.
Notes
Perfect with steamed rice or noodles. Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg