Sunday, December 11, 2011

Shredded Asian Beef Tacos

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These were SO good!  We had our neighbors over for dinner and the four of us all enjoyed them.  The meat was a cinch.  I made my own version of Asian slaw.  Throw everything in a warm corn tortilla and you have a great dinner!

2-3 pounds beef roast
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced

There's no way to make this complicated.  Throw everything into your slow cooker.  If you just can't handle the freedom, add the ingredients in alphabetical order.  Cover and cook on low for 8-10 hours.  Shred meat and serve with slaw on warm tortillas or brown rice.

Asian Slaw:

4 cups shredded cabbage
1 cup shredded carrots
1 small red onion, finely chopped
pinch of salt and pepper
1 1/2 Tbsp rice vinegar
1⁄4 cup mayonnaise
1 tsp sesame oil
1/2 - 1 tsp sriracha
1/2 tsp sugar

Toss cabbage, carrots, and onion.  Season with salt and pepper.

Whisk together vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth. Taste; add more salt if needed.  Pour dressing over vegetables and mix to combine.  

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