Description

Garlicky, ginger-y and slightly sweet this luscious shredded beef is perfect for rice bowls, tacos or burritos!

Ingredients

Scale

Blend into sauce:

1-inch knob of fresh ginger, peeled
4 cloves garlic, peeled
1 can pears, drained
1/4 cup soy sauce
1 teaspoon toasted sesame oil

Freeze with:

2-3lb beef chuck roast, cut into 6-8 pieces

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Instructions

Instant pot: From frozen, 65 minutes on high pressure + 10 minutes natural release. Shred the beef into the sauce.

Slow cooker: From thawed, 3-5 hours on high.

This Korean BBQ beef goes perfectly in a rice bowl with shredded cabbage, sriracha mayo, kimchi, cucumbers, avocado, green onions and steamed jasmine rice. You could also skip the rice and serve the same ingredients in a taco or burrito!

Notes

Recipe from pinchofyum.com

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