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Slow Cooker Korean Shredded Beef & Creamy Asian Broccoli Slaw

by on July 3, 2012 in Main Courses, Slow Cooker

See this recipe post on Heather Disarro’s site!

July 3, 2012 Main CoursesSlow Cooker
4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Difficulty Easy

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10

Recipe Description

Spicy sweet beef and cool creamy broccoli slaw are the perfect accompaniments for a summer meal!

Preparation Instructions

For the beef:

Combine the 1/2 cup soy sauce, rice wine vinegar, brown sugar, garlic, onion, toasted sesame seed oil and 3 teaspoons of sriracha in a slow cooker. Add the beef, put the lid on and cook for 8 hours on low (4-5 on high). If you can it’s best to flip the roast halfway through, just to let the sauce soak into all sides of the meat. During the last half hour of cooking, shred the beef (remove it from the crockpot and shred it with two forks) and add it back into the sauce. Let it continue to cook until done. Serve hot!

For the broccoli slaw:

Whisk together the Greek yogurt, mayonnaise, 1 tablespoon sriracha, lime juice, honey and 1 teaspoon soy sauce in a bowl. Fold in the broccoli slaw. Refrigerate for about 2 hours to allow the broccoli slaw to soften slightly. Serve cold!

Ingredients

  • FOR THE BEEF:
  • ½ cups Soy Sauce
  • ¼ cups Rice Wine Vinegar
  • ¼ cups Brown Sugar
  • 2 cloves Garlic, Minced
  • ½ whole Small Red Onion Chopped
  • 1 Tablespoon Toasted Sesame Oil
  • 3 teaspoons Sriracha Hot Sauce
  • 1 whole Chuck Roast, 3-4 Pounds
  • FOR THE SLAW:
  • 3 ounces, weight Greek Yogurt
  • 2 Tablespoons Mayonnaise
  • 1 Tablespoon Sriracha Hot Sauce
  • 1 Tablespoon Lime Juice
  • 2 teaspoons Honey
  • 1 teaspoon Soy Sauce
  • 2 cups Broccoli Slaw

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