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.