Instant Pot or Slow Cooker Korean Beef Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded beef cooked with soy, ginger, and sesame, rolled in tortillas with cabbage, avocado, and sriracha sour cream. A Korean-inspired taco with bold, layered flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 rice vinegar
- 1 1/2 tsp sesame oil
- 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
- Cilantro
- Diced avocado
- Rice vinegar, for serving
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1228mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 560mg
- Calcium
- 122mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.