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Shredded Korean-Style Beef


I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos.  You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut.  It seems to be a universal favorite for kids and adults.


Shredded Korean-Style Beef


2-3 lb. chuck roast
1/2 medium white onion, diced
1/3 c. low-sodium soy sauce
1 tbsp. rice vinegar
1 tsp. sesame oil
1/3 c. honey
4 cloves garlic, minced
1 tbsp. fresh ginger, grated (or 1 tsp. ground)
1/2 jalapeno, minced
1/2 tsp. ground black pepper


Put in the roast and onions in your slow cooker, and whisk everything else together.  Pour liquid over top of meat and cook on high about 4-6 hours or low for about 8-10 hours.  When the meat is tender enough, shred with a fork and serve with tortillas (the little street taco-sized ones are fun!) or lettuce wraps, or over chopped or rice bowl-style.  We like to top with a little slaw - you can either use a bagged slaw mixed with a little rice vinegar, or shredded carrots and cucumbers tossed with rice vinegar and some chopped cilantro.
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