Korean Beef
By sallytrejo
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1/2 1/2 1/2 C. soy sauce
- 1/4 1/4 1/4 C. rice wine vinegar
- 1/4 1/4 1/4 C. brown sugar
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 red onion, diced
- 1 1 1 Tbsp. toasted sesame oil
- 3 3 3 tsp. Sriracha
- 3-4 3-4 3-4 lbs. Chuck roast
Details
Adapted from google.com
Preparation
Step 1
Combine soy sauce, vinegar, brown sugar, garlic, onion, sesame oil and sriracha. Pour liquid mixture in crock pot. Place roast on top. Cook in crock pot for 8 hours on low or 4-5 hours on high. Flip roast half way through. During last half hour of cooking shred beef and add back to pot.
Serve in tortillas with cheese and top with Asian Slaw.
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