Pat the beef chuck roast dry with paper towels and season with salt and pepper.

Heat a Dutch oven over medium-high heat and add vegetable oil. Sear beef cubes until browned, about 3-4 minutes per side.

Sauté chopped yellow onion in the same pot until translucent, then add minced garlic and grated ginger.

Return the seared beef to the pot, add soy sauce, beef broth, brown sugar, rice vinegar, and red pepper flakes, stirring to combine.

Cover and simmer on low for 2-3 hours until the beef is fork-tender.

Mix cornstarch with cold water to create a slurry, then whisk into the pot and cook until the sauce thickens.

Serve over rice or noodles, garnished with fresh herbs or green onions.