One of the great things about summer is all the outdoor get-togethers, barbecues, and picnics. It’s definitely up there as one of my favorite ways to spend a weekend gathered with friends eating delicious food and catching up. I smile just thinking about it. And all summer I have been bringing these Korean Beef Tacos to summer gatherings. Sweet and spicy, they make a delicious and interesting main dish and the shredded beef tastes great in tacos, on sandwiches, or on its own. However since this has been my staple all summer, I wanted to mix it up a little and add a sesame twist. Today’s recipe mimics the flavors of traditional sesame beef but in a shredded, slow cooker version. This weekend we ate it stuffed into hollowed out French bread with quick pickled veggies, cilantro, and jalapenos to make homemade banh-mi sandwiches. It would also be tasty served over rice, as Asian tacos, wrapped up in lettuce cups with crunchy veggies, or served up with snap peas and brown rice.
Sunday Slow Cooker: Sesame Beef
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- 2 lb extra lean top round beef roast
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp tomato paste (or ketchup)
- 1 tbsp brown sugar (or 1 packet Stevia)
- 2 tbsp fresh ginger, grated
- 4 U garlic cloves, minced
- 1/2 cup onion, diced
- 1/4 cup sesame seeds, divided (regular, black, or a mix of both)
- 1/4 cup beef broth
In a bowl mix together the soy sauce, sesame oil, rice wine vinegar, tomato paste, brown sugar, ginger, garlic, onion, 2 tbsp. sesame seeds, and beef broth.
Place the beef in your slow cooker and pour the soy sauce/sesame mixture on tip.
Cook on low for 6-8 hours until beef shred easily. Shred beef using two forks and let cook in the liquid for 30 more minutes.
Top with remaining sesame seeds.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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