Ingredients
- Beef Chuck Roast
- Korean BBQ Sauce
- Garlic
- Ginger
- Tortillas
- Cabbage
- Carrots
- Lime Juice
- Cilantro
- Sriracha (optional)
Instructions
- Step 1: Prepare the Beef Marinade: In a large bowl, combine Korean BBQ sauce, minced garlic, and grated ginger. Mix well until combined. Add the beef chuck roast, ensuring it's fully coated in the marinade. Cover and refrigerate for at least two hours or overnight for deeper flavor absorption.
- Step 2: Slow Cook the Beef: Transfer the marinated beef into a slow cooker. Cook on low for 8 hours or high for 4 hours until the beef is fork-tender. Once finished cooking, shred the beef using two forks and mix it back into the juices for added flavor.
- Step 3: Prepare the Tangy Slaw: While the beef cooks, prepare the tangy slaw. In a large bowl, combine shredded cabbage and carrots. In a separate small bowl, whisk together lime juice, salt, and chopped cilantro. Pour this dressing over the cabbage mixture and toss until well mixed. Allow it to sit for at least 15 minutes to develop flavors.
- Step 4: Assemble Your Tacos: Warm tortillas in a skillet or microwave until pliable. Fill each tortilla generously with shredded Korean beef. Top with tangy slaw and any additional toppings like cilantro or Sriracha if desired. Serve immediately while warm for best results.
Notes
- For optimal storage, keep any leftover beef and slaw in airtight containers in the refrigerator for up to three days, ensuring the flavors stay fresh. When reheating, gently warm the beef over low heat on the stove or in the microwave until heated through, and avoid overheating to preserve tenderness. These tacos are delicious served with a side of pickled vegetables or avocado slices for added freshness and texture. For an extra punch of flavor, consider marinating the beef overnight; this allows the garlic and ginger to infuse deeply into the meat, enhancing the overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American