Ingredients:

  • 2 lbs boneless beef chuck roast, thinly sliced against the grain
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 4 stalks green onions, sliced into 1-inch pieces
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Slice the beef chuck roast into thin strips (approximately 1/4 inch thick) against the grain to ensure tenderness. Season lightly with salt and pepper.
  2. Heat avocado oil in a cast-iron skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms (about 2 minutes per side), then transfer the beef to the slow cooker.
  3. Whisk together the low-sodium soy sauce, water, brown sugar, ginger, garlic, rice vinegar, and sesame oil. Pour the marinade over the seared beef.
  4. Cover and cook in the slow cooker on LOW for 7–8 hours, or in an Instant Pot on HIGH PRESSURE for 45 minutes followed by a 15-minute natural release.
  5. Whisk cornstarch and cold water to create a slurry. Stir the slurry into the beef over low heat (or the 'Warm' setting) for 10 minutes until the sauce becomes a thick, glossy glaze. Fold in the sliced green onions.