This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Pressure Cooker/Slow Cooker Korean Beef Tacos—tender shredded seasoned beef is rolled up in a warm tortilla with crunchy cabbage, diced avocado, chopped cilantro, sriracha sour cream and a splash of roasted garlic seasoned rice vinegar. When you bite into this taco it’s like a party in your mouth. All the flavors and textures come together in a perfect union.
Pressure Cooker/Slow Cooker Korean Beef Tacos
This is one of those recipes that everyone in my house went gaga over. It is the perfect combination of flavors and textures and I think you need to add it to your menu this week stat!
Let’s start with the meat: the beef is cooked in your electric pressure cooker or your slow cooker until fall apart tender. I used a cross rib roast, but you can also use a chuck roast. The sauce that it is cooked in has a base of tamari, sesame oil, minced garlic, ginger and NAKANO® Rice Vinegar. When I opened my pressure cooker I let out a little yelp because I was so excited on how tender the beef came out. It was so easy to shred. Once shredded keep it in with the juices that it was cooked in for maximum flavor. Toss a little extra rice vinegar in with the meat for a burst of flavor. Then use a slotted spoon or tongs to dish the meat up into your tortilla.
The tortillas: usually when I read a recipe for Korean tacos they are rolled up in a corn tortilla. I am not really a fan of corn tortillas but I do like the size of them. I bought uncooked fajita-size flour tortillas in the refrigerated section of my grocery store. To cook just place them on a hot pan for about 30 seconds on each side. They are a hundred times better than already cooked tortillas. I promise.
The slaw: I don’t really like the word “slaw.” I guess it reminds me of the cole slaw that was served in our elementary school cafeteria made with green cabbage and mayo(?). Not appetizing. This slaw, however, is the bomb. Purple cabbage is chopped with carrots and green onions and then tossed with a dressing of lime juice, sesame oil and sesame seeds. Very simple to make but adds so much to the taco.
NAKANO Rice Vinegars
I’ve had such a fun time incorporating NAKANO Rice Vinegars into my meals lately! I made lettuce wraps with ground chicken and the vinegar gave it a splash of savory flavor without a ton of calories. I love using rice vinegar in my salad dressings too. So much flavor without all the fat. Instead of adding butter to my broccoli I splashed on some of the roasted garlic vinegar and saved myself 80 calories!
You can find NAKANO Rice Vinegars at your grocery store. I found mine at Walmart and Kroger. Usually they are next to the salad dressings and pickles. They are available in seven varieties (2 of which are organic). My favorites are the roasted garlic and the basil and oregano. They are a healthy substitute which we all need after an indulgent December, am I right?
For more meal inspiration visit these additional resources:
And for your convenience here is a NAKANO Coupon.
Tender shredded seasoned beef is rolled up in a warm tortilla with crunchy cabbage, diced avocado, chopped cilantro, sriracha sour cream and a splash of roasted garlic seasoned rice vinegar. When you bite into this taco it’s like a party in your mouth. All the flavors and textures come together in a perfect union.
For the beef:
- 1 1/2 pounds cross rib roast or chuck roast
- 1/4 cup brown sugar
- 1/4 cup tamari or low sodium soy sauce
- 5 garlic cloves, minced
- 1/2 cup beef broth
- 1 Tbsp grated fresh ginger root
- 1 Tbsp NAKANO Seasoned Rice Vinegar (I used the roasted garlic flavor)
- 1 1/2 tsp sesame oil
For the cabbage slaw:
- 1 small head of purple cabbage, shredded
- 1 carrot, grated
- 2 green onions, diced
- 1 lime, juiced
- 1 Tbsp brown sugar
- 1 1/2 tsp canola or vegetable oil
- 1 tsp sesame oil
- 1 1/2 tsp sesame seeds
- 1/4 tsp kosher salt
- 6 (fajita size) uncooked flour or corn tortillas
- 1/3 cup sour cream
- 1 Tbsp sriracha
- Diced avocado
- NAKANO Seasoned Rice Vinegar, for serving
- Cut the beef in half. Place in the pressure cooker or slow cooker.
- In a small bowl whisk together the brown sugar, tamari, garlic, beef broth, ginger, rice vinegar and sesame oil. Pour the mixture over the beef.
- If using a slow cooker, cover and cook on low for 8-12 hours, until tender. If using an electric pressure cooker. Cover and secure the lid. Make sure valve is set to sealing. Press the manual button or pressure cook button (high pressure) and adjust the timer to 80 minutes. Allow the pressure to release naturally for at least 15 minutes. If you can do a full natural pressure release that is best. Mine took almost 25 minutes to completely release on its own.
- Remove the lid and shred the beef. Return beef to juices.
- In a bowl, toss all the ingredients together for the cabbage slaw.
- Prepare sriracha sour cream by stirring together the 1/3 cup sour cream with the tablespoon of sriracha.
- Prepare the uncooked tortillas as described on its packaging. Mine literally took one minute to cook. Scoop some of the meat onto the tortilla. Top with some cabbage slaw, sriracha sour cream, cilantro and diced avocado. Splash a bit of rice vinegar over the top. Fold up the taco and enjoy!
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