Brown sugar is actually white sugar with a touch of molasses. There is natural brown sugar, where the sugar naturally holds onto molasses from partly evaporated sugar cane juice. As a child, I would sneak into the cupboard and eat spoonfuls of brown sugar when no one was looking; I just couldn’t get enough of that sweet molasses taste! In the recipe below, I take that love for brown sugar and make a full recipe in honor of my childhood.
I first start by cutting the beef as thinly as possible with a very sharp knife. This helps with cooking and keeping the meat nice and tender, plus more surface area means more coating of the delicious brown sugar sauce. After the meat is sliced, it goes into a gallon zip-lock bag. A slurry is made with equal parts cornstarch and water, then added to the beef. The remaining ingredients are added into the bag, gently mixed and then kept in the freezer for up to two to three weeks until you’re ready to cook it. Simply let it thaw overnight, and then into the slow cooker it goes.
2 pounds beef chuck roast, thinly sliced
Salt and pepper to taste
2 tablespoons cornstarch
⅓ cup brown sugar
½ teaspoon chili flakes
1½ tablespoons minced fresh ginger
4 tablespoons soy sauce
Season beef with salt and pepper, then place into a gallon zip-lock bag.
In a small bowl, make a slurry with equal parts water to cornstarch. Mix until there are no lumps, then add into the zip-lock bag.
Add the remaining ingredients, then close the bag, removing as much air as you can.
Gently shake the bag to mix everything together. Store in the freezer for up to two to three weeks.
To cook:
Remove from freezer the night before cooking. Place the bag in a large bowl or plate and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 4 hours, or on low for 7 hours.
Serve with garlic rice.
