Ingredients:

  • 1 lb beef chuck, cut into 1.5-inch cubes
  • 1½ lbs bone-in, skin-on chicken thighs
  • 1 tsp cracked black pepper
  • 1/2 cup reduced-sodium soy sauce
  • 1/3 cup cane vinegar
  • 6 cloves garlic, smashed
  • 3 pieces dried bay leaves
  • 1 tbsp honey
  • 2 tbsp vegetable oil
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large bowl, combine the 1 lb beef chuck and 1½ lbs chicken thighs with 1/2 cup reduced-sodium soy sauce and 3 smashed garlic cloves; marinate for 30 minutes.
  2. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat.
  3. Remove the meat from the marinade, reserving the liquid; sear the beef cubes until they develop a deep brown crust, then remove and set aside.
  4. Sear the chicken thighs skin-side down until the skin is deep golden brown and crisp, then remove and set aside.
  5. Lower the heat to medium, add the remaining 3 smashed garlic cloves, and sauté for 1 minute.
  6. Stir in the reserved marinade, 1/3 cup cane vinegar, 1 tbsp honey, and 3 dried bay leaves.
  7. Return the seared beef and chicken to the pot and add 1 tsp cracked black pepper.
  8. Bring the liquid to a boil, then immediately reduce to a low simmer.
  9. Cover the pot and simmer for 45–60 minutes; remove the lid during the final 15 minutes to reduce the sauce into a thick, glossy glaze.
  10. Verify doneness with a meat thermometer: chicken must reach 165°F (74°C) and beef chuck must reach 160°F (71°C).
  11. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.