Korean beef tacos

Ingredients

3-4 pounds Chuck Roast

Some Brown Sugar 1/4 C

low sodium soy sauce

10 cloves of garlic

½ onion

diced 1 inch fresh ginger root peeled and grated

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 jalapeno dice

Directions Throw everything in and cook on low for 8 -10 hrs. Shred and serve with Asian slaw and tortillas

 

Asian Slaw:

1 C 1486566_10154531015494251_2721718430349146007_nChopped Cabbage

1 C Shredded carrots S

1/2 C Chopped green onions

1/4 C Cilantro

2 TBSP Rice wine vinegar

1 TBSP Lime juice

Some Si racha

Some olive oil

Adjust the amount of lime juice, rice wine vinegar and siracha to your liking. I would sprinkle as you go 😉