01 -
In a large skillet, heat sesame oil over medium-high heat. Working in batches, sear beef pieces on all sides to develop caramelization. Avoid overcrowding the pan.
02 -
In a bowl, whisk together minced garlic, honey, ketchup, soy sauce, and oregano. Pour the sauce over the beef.
03 -
Transfer browned beef to a slow cooker. Add water and stir to combine. Cover and cook on low for 4–6 hours. Check at 4 hours for tenderness. If needed, add more water to prevent sauce from burning. For thicker sauce, stir in cornstarch slurry in 15 ml increments until the desired consistency is reached. Finish with sesame seeds and chopped green onion.
04 -
Select sauté mode and brown beef in batches with oil. Pour sauce over beef and add water. Secure lid and set to sealing. Cook on high pressure for 20 minutes, then allow natural pressure release for at least 10 minutes. After opening, switch to sauté mode and add cornstarch slurry as needed to thicken. Garnish with sesame seeds and green onion.
05 -
On the stovetop, brown steak pieces in sesame oil over medium-high heat. Deglaze with water, then add sauce mixture. Cover and transfer to a 120°C oven for 2–3 hours, or until beef is tender. Thicken sauce with cornstarch slurry as desired. Finish with fresh garnishes.