Scale

2 lbs beef chuck roast (cut into chunks)

½ cup soy sauce

⅓ cup brown sugar

1 tbsp sesame oil

1 tbsp rice vinegar

4 cloves garlic (minced)

1 tbsp grated fresh ginger

½ tsp red pepper flakes (optional)

2 green onions (sliced, for garnish)

Sesame seeds (for garnish)

Cooked rice for serving

In a slow cooker, mix soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, and red pepper flakes.

Add beef and coat well in the sauce.

Cook on low for 8 hours or high for 4 hours, until beef is fork-tender.

Shred beef with two forks and stir back into the sauce.

Serve over rice, topped with green onions and sesame seeds.