Description
Make tender, flavorful Korean-style shredded beef easily in your slow cooker for simple weeknight tacos.
Ingredients
Scale
- 2.5 lb beef chuck roast, trimmed
- 0.5 cup soy sauce
- 0.5 cup water
- 0.33 cup brown sugar, packed
- 0.25 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 12 small corn or flour tortillas
- For Serving: Kimchi slaw, sliced green onions, cilantro, sriracha mayo
Instructions
- Place the beef roast in the bottom of your slow cooker.
- In a separate bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, black pepper, and red pepper flakes until the sugar dissolves.
- Pour the liquid mixture over the beef in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is very tender.
- Remove the beef from the slow cooker and place it on a cutting board. Shred the beef using two forks.
- Return the shredded beef to the slow cooker and toss it with the cooking liquid to coat thoroughly. Let it sit for 10 minutes to absorb flavor.
- Warm the tortillas according to package directions.
- Fill each tortilla with the Korean shredded beef. Top with kimchi slaw, green onions, cilantro, and a drizzle of sriracha mayo.
Notes
- For a thicker sauce, remove the beef, then set the slow cooker to high, cover, and let the liquid reduce for 20 to 30 minutes before returning the meat.
- Sirloin steak can substitute for chuck roast, but check for tenderness after 4 hours on low.
- Make the sriracha mayo by mixing 1/2 cup mayonnaise with 2 tablespoons sriracha.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 38
- Cholesterol: 110