Sweet Korean Beef BBQ Haystacks
from Tiffany at eatathomecooks.com
Servings: 6 - 8
Calories: 927kcal
Ingredients
For haystacks:
- 2-3 lbs. beef stew roast, or round steak
- 1 batch sweet Korean sauce see recipe below
- 2 cups brown rice
- 2 cups broccoli optional for serving
- 2 cups red bell pepper diced, optional for serving
- 1½ cups carrots diced, optional for serving
- 1 cup green onions optional for serving
- ½-1 cup sunflower seeds optional for serving
For sweet Korean sauce:
- 1 cup low-sodium soy sauce
- ¾ cup dark brown sugar
- 2 Tbs. minced garlic
- 1 Tbs. rice wine vinegar
- 1 Tbs. Sriracha optional
- 1 tsp. grated fresh ginger or ¼ tsp. ground ginger
- 1 tsp. sesame oil
- 1½ tsp. ground black pepper
- 1 Tbs. cornstarch
- 1 Tbs. water
For Instant Pot rice:
- 2 cups brown rice listed above
- 2½ cups water
Instructions
For stoveop rice:
- Cook according to package directions.
For Instant Pot rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For haystacks:
- Stir all the ingredients for the sauce together, except the cornstarch and water.
- Place beef, vegetables, sunflower seeds, and sauce in the slow cooker.
- Cook on high for 5-6 hours or low for 7-8 hours.
- Stir cornstarch and water together.
- Remove the meat from the crockpot and pull it apart with a fork.
- Stir the cornstarch and water mixture into the sauce in the crockpot to thicken the sauce.
- Return the meat to the crockpot and stir to combine.
- Serve meat over cooked rice topped with your desired toppings.
Nutrition
Calories: 927kcal | Carbohydrates: 140g | Protein: 52g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1728mg | Potassium: 1496mg | Fiber: 9g | Sugar: 32g | Vitamin A: 7272IU | Vitamin C: 98mg | Calcium: 169mg | Iron: 8mg