INGREDIENTS

2 qts. Low- Sodium Beef Broth  
1 Tbsp.  Garlic , minced 
2 Tbsp. Rice Wine Vinegar  
4 oz. vol. Soy Sauce  
2 tsp. Ground Ginger  
4 oz. vol. Sweet Chile Sauce  
1/4 cup Chopped Scallions  (white and green) 
1/4 cup  Corn Starch  
2 oz. vol. Water  
2 tsp. White Sesame Seeds  

DIRECTIONS

1.) Add first seven ingredients to a sauce pan and slowly bring to a simmer. Once simmering mix cornstarch and water to make a slurry, whisk into soy broth and bring back to a simmer.

2.) Add sesame seeds and pour soy broth into a 2 inch half hotel pan. Reserve warm for the shredded brisket.