1 chuck roast 1 cup soy sauce or liquid aminos 2 tbsp brown sugar 2 tbsp toasted sesame seed oil 1 tbsp chili flakes (korean or regular- doesn’t matter) 1 tbsp of ginger paste 1 heaping tbsp minced garlic 1 pear, unpeeled and grated. 1 bag asian salad kit (taylor farms brand is the best) 1/2 cup mayonnaise 1 tbsp sriracha sauce 1 package fajita size tortillas
marinate the beef with the soy sauce, oil, sugar, chili flakes, ginger, garlic, and grated pear 4 hours to overnight. when done marinating, dump the entire contents into the instant pot. set for forty minutes on high pressure, with a quick or natural release (up to your convenience). when the meat is done cooking shred or dice into smaller pieces to be portioned into tacos. i usually do this in the marinade while they’re still in the instant pot, so the meat can be quickly grabbed with tongs and doesn’t dry out. while the beef is cooking, dump the asian salad mix into a large bowl, only using 1/2 of the included dressing. add your mayo and sriracha and stir until you have a creamy spicy slaw. toast your tortillas in a pan or microwave them to get them warm. pile beef and slaw into tortillas and eat! it’s really that easy and so so so delicious and flavorful.
this recipe is also delicious with cilantro lime rice, eaten as a burrito bowl with a side of fresh kimchi.
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