KOREAN BEEF TACOS INSTANT POT RECIPES

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INSTANT POT™ KOREAN BEEF TACOS RECIPE - TABLESPOON.COM



Instant Pot™ Korean Beef Tacos Recipe - Tablespoon.com image

Beef up taco night with these food truck-style Korean beef tacos, made in minutes thanks to the Instant Pot™. The zesty Sriracha slaw piled on top gives just the right amount of heat and crunch, while Old El Paso™ Soft Tortilla Bowls make these handhelds party-friendly.

Provided by Tablespoon Kitchens

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 19

2 lb trimmed boneless beef sirloin steak, cut in 1-inch cubes
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
3/4 cup Progresso™ beef flavored broth (from 32-oz carton)
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 tablespoon finely chopped garlic
1 tablespoon finely chopped gingerroot
1 medium tart green apple, peeled, cored and chopped
1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon Sriracha sauce
1 package (10 oz) shredded cabbage (about 4 cups)
2 tablespoons sliced green onions
1 package Old El Paso™ Soft Tortilla Bowls (8 boats), heated as directed on package
3 tablespoons cilantro leaves

Steps:

  • In medium bowl, toss beef with sesame oil, salt and pepper.
  • Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Add vegetable oil to insert. Add beef in 2 batches; cook 2 to 4 minutes on first side until browned. Turn; cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
  • Add broth, orange juice, soy sauce, brown sugar, garlic, gingerroot and browned beef to insert. Add apple on top of beef. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Shred beef, and toss with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
  • Meanwhile, in medium bowl, mix mayonnaise, lime juice and Sriracha sauce. Add cabbage and green onions; toss with tongs to blend.
  • To serve, divide beef among tortillas, leaving any remaining liquid in bowl; top with Sriracha slaw. Garnish with cilantro.

Nutrition Facts : Calories 380 , CarbohydrateContent 23 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 27 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 8 g, TransFatContent 0 g

SIMPLE SLOW-COOKED KOREAN BEEF SOFT TACOS RECIPE | ALLRECIPES



Simple Slow-Cooked Korean Beef Soft Tacos Recipe | Allrecipes image

This recipe was handed down to me by a Korean friend. So full of flavor! I wanted to share it with you all. I did tweak it a little to add more spice. Feel free to tweak it yourself!

Provided by jasminsheree

Categories     World Cuisine    Asian    Korean

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 11

1 (3 pound) beef chuck roast, trimmed
½ onion, diced
½ cup dark brown sugar
? cup soy sauce
10 cloves garlic
1 jalapeno pepper, diced
1 (1 inch) piece fresh ginger root, peeled and grated
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil
salt and ground black pepper to taste
16 (6 inch) corn tortillas

Steps:

  • Put chuck roast into the crock of a slow cooker; add onion, brown sugar, soy sauce, garlic, jalapeno pepper, ginger root, rice vinegar, sesame oil, salt, and pepper.
  • Cook on High for 8 hours (or on Low for 10 hours). Shred meat with a pair of forks and stir into the liquid in the slow cooker.
  • Serve with corn tortillas and your favorite toppings.

Nutrition Facts : Calories 455.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 77.5 mg, FatContent 22.4 g, FiberContent 3.7 g, ProteinContent 23.9 g, SaturatedFatContent 8.1 g, SodiumContent 696.9 mg, SugarContent 14.7 g

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