Slow Cooker Korean Burrito Bowls With Asian Red Cabbage Slaw
The ingredient list for the meat might seem kind of long, but it’s totally worth it!
Servings Prep Time
6 30minutes
Cook Time
360minutes
Servings Prep Time
6 30minutes
Cook Time
360minutes
Ingredients
For the meat
For the cabbage slaw
For the cabbage slaw dressing
For serving
Instructions
For the meat
  1. Mix all of the ingredients except for the beef in a large bowl and set aside. Sear the beef lightly in a pan for 5-10 minutes to develop some color.
  2. Remove the beef from the pan and arrange it in your slow cooker. Pour the mixture evenly over the beef. Cook on high for four hours or low for seven, stirring occasionally.
  3. When the meat is cooked and tender, drain it and reserve the liquid in a separate container. Shred the beef with two forks, adding liquid as needed. You want the meat to be moist, but not soupy. Reserve the rest of the liquid to use as a sort of ‘gravy’ for your burrito bowl.
For the cabbage slaw
  1. Blend all of the ingredients for the dressing in a high speed blender. Toss this dressing with the vegetables. Refrigerate for at least 1 hour to let the vegetables absorb the dressing.
For serving
  1. Top a bed of brown rice with the beef, then the cabbage. Add fresh cilantro and pickled ginger as a garnish. You can also wrap this in a tortilla or eat it rice free!