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.