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
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.