It’s not likely that you’ve seen a lot of Asian dishes on my blog and that’s for good reason: I’m sort of clueless when it comes to Asian food. Like super-duper clueless.
This has not served me well though; see, I love Asian and Asian-fusion food and so many times have craved it with no confidence to make it myself. Something about too many times using too much soy sauce and too little ginger, or making it too spicy because of my lack of sriracha experience.
HOWEVER I have recently been making more Asian food at home and came up with this tasty little Asian-fusion number that will have y’all shouting for joy and eating too much. Luckily it’s a a pretty healthy recipe, which means that you can eat more. Obvi.
Seriously though, the slow-cooker is your bestie with this meal and you can serve it any way you want. I chose quesadillas because I love me some crispy toasted tortillas, even with soy sauce and ginger. It would be fabulous served atop rice, rice noodles or just in a bowl with extra sauce.
SLOW COOKER KOREAN SHREDDED BEEF
- 1 3-4 lb beef roast (I used chuck, but any roast will do)
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1/2 small red onion, chopped
- 1 Tbsp toasted sesame oil
- 3 tsp sriracha sauce
Combine all ingredients except the beef in a slow cooker and mix to combine. Add the beef and set to cook for 8 hours on low (4-5 on high). If you can it’s best to flip halfway through, just to let the sauce soak into all sides of the meat. During the last half hour of cooking, shred the beef and add it back into the sauce. Let it continue to cook until done; serve hot!
CREAMY ASIAN BROCCOLI SLAW
- 1 package broccoli slaw (about 2 cups or so)
- 3 oz. Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp sriracha sauce
- 1 Tbsp lime juice
- 2 tsp honey
- 1 tsp soy sauce
Whisk together all ingredients except the broccoli slaw in a bowl. Fold in the broccoli slaw. Refrigerate for about 2 hours to allow the broccoli slaw to soften slightly. Serve cold!
Seriously, seriously delicious and seriously, seriously easy. My kind of dinner!
This sounds fantastic, but which method do you use to cook them? And what is the sauce shown in the pic for serving?
To make the quesadillas I sprinkle about 2 tablespoons of cheese on a flour tortilla, then evenly spread a little of the meat and slaw mixture on top, then top with another 2 tablespoons of cheese and another tortilla. Griddle for about 2-4 minutes per side over medium heat until the tortilla is crispy and brown! And the sauce in the photo is just some of the extra sauce from the slow cooker 🙂
Can you provide instructions for making the quesadilla? Do you put the beef and the slaw in the tortilla and then pan fry?
hey Suzanne!
sure thing! i heated a nonstick skillet over medium-low heat. i put one tortilla down, sprinkled with cheese, covered the cheese with the beef and then another sprinkle of cheese. spread a little butter on both outsides of the quesadilla (if you want) and cook for about 3-4 minutes on each side til the tortillas are golden brown. remove from heat, carefully peel the tortillas apart, add the slaw, and then close it back up!
I completely just fell apart right now.
What a great dinner & that slaw has got my name all over it!
Im not sure whether to make THIS or salmon now!!!
just make both and i’ll come over for dinner 🙂
Mmmm…I love slaws. 🙂
Oh that creamy broccoli slaw sounds so good! I’ve got a bag of broccoli slaw in the fridge right now too. 🙂
Oh my goodness, WHAT a good idea! I’m so intimidated by asian cooking too – you make it look easy, though!
This does look really really good! I personally love Asian flavors but rarely cook them. I just feel like it is too complicated for some reason. I love this recipe, both the beef and the slaw and I’d be so tempted to try them both, even without the slow cooker.
I am making this for sure. I have all the ingredients and it looks amazing! Pinned!
Oooohhh this looks so tasty!!! Happy fourth 😀