Korean Beef Soft Tacos
The shredded beef and crisp slaw taste as if they just came off a food truck. Even my picky eater gobbles these up when I make them for dinner.
The shredded beef and crisp slaw taste as if they just came off a food truck. Even my picky eater gobbles these up when I make them for dinner.
- salt to taste
- 1/3 cup soy sauce
- 1 tablespoon soy sauce
- pepper to taste
- 1/2 cup dark brown sugar packed
- 1 tablespoon sesame oil
- 1/2 onion diced
- 1 package corn tortillas
- 10 cloves garlic peeled
- for the beef:
- 3 pounds beef chuck roast trimmed
- 1 inch fresh ginger peeled and grated
- 2 tablespoons seasoned rice vinegar
- 1 jalapeno seeded and diced
- for the shredded cabbage slaw
- 1 bag shredded coleslaw (16 oz)
- 2 tablespoons seasoned rice vinegar
- Carbohydrate 54.2110103257849 g
- Cholesterol 112.264111575 mg
- Fat 33.2211068012204 g
- Fiber 9.6986630875341 g
- Protein 58.7118676481568 g
- Saturated Fat 12.7243226954713 g
- Serving Size 1 1 Serving (490g)
- Sodium 11748.8514815677 mg
- Sugar 44.5123472382508 g
- Trans Fat 4.20650415399124 g
- Calories 748 calories
Step-by-step
- Place all the ingredients for the beef in the slow cooker.
- Cover and cook on low for 8 to 10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.
- In a large bowl, toss together the slaw ingredients.
- To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla, and top with some cabbage slaw.
Leaving chuck roast in the slow cooker past the ten-hour mark will turn connective tissue into dry, stringy strands rather than meltingly tender shreds. Success hinges entirely on catching that exact window of tenderness before the beef overcooks. Pairing this protein correctly prevents palate fatigue from the heavy dark brown sugar and soy sauce marinade.
- Serve chilled cucumber salad dressed in rice vinegar and a pinch of salt to cut through the rich 33 grams of fat per serving.
- Provide warm pickled daikon radishes to introduce a sharp, pungent bite that contrasts with the sweet 44 grams of sugar in the beef.
- Griddle corn tortillas on a cast-iron skillet over medium-high heat for 30 seconds per side until charred spots appear, preventing them from tearing under the heavy moisture of the coleslaw.
- Drain the shredded beef using a slotted spoon before plating to keep the tortillas structurally sound during consumption.
- Store leftover beef in an airtight container in the refrigerator for up to four days without losing moisture by submerging the meat in its cooking juices.
Proper accompaniments turn heavy shredded meat into a balanced meal. Temperature control during tortilla warming prevents soggy failures.
