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Korean Beef Tacos with Siracha Slaw
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|1 tablespoon||vegetable oil|
|2 to 2 ½ pounds||boneless beef chuck roast, cut into 3 to 4 chunks|
|1||Asian or Bosc pear, cored|
|¼ cup||reduced-sodium soy sauce|
|3 tablespoons||brown sugar|
|4 ½ teaspoons||minced garlic|
|1 tablespoon||sesame oil|
|1 tablespoon||sesame seeds, toasted|
|16 6-inch||flour tortillas|
|2 teaspoons||sriracha sauce|
|1 bag||coleslaw mix|
Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add the chunks of chuck roast and cook for 5 to 8 minutes or until well browned. Drain fat.
Shred pear into a medium bowl. Add soy sauce, brown sugar, garlic, sesame oil, and cayenne pepper. Mix well. Pour over the beef. Press cancel. Secure the lid on the pot. Open the pressure-release valve.
Select slow cook and adjust to more. Cook for 6 to 7 hours until beef is very tender. Press cancel.
Combine mayonnaise and sriracha in a large bowl. Add coleslaw mix and toss to coat. Refrigerate until beef is ready. Shred beef with two forks. Sprinkle with sesame seeds.
Portion beef into tortillas and top with slaw and cilantro.
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