You can make these Korean shredded beef tacos in the crock pot or instant pot! They’re easy and healthy and full of flavor. The Korean sauces and seasonings are the perfect pairing for the chuck roast and there’s endless healthy toppings to add to them.
Korean shredded Beef Tacos are perfect for a date night in:
I’m a huge taco fan. If you follow me on Instagram, it’s no secret I’m obsessed with them. We have some sort of tacos once a week in our house. They can be a weekly-go to or you can plan a date night and make them together for a fun night in.
Beef is the centerpiece of any romantic Valentine’s Day dinner. Premium roasts, like Ribeye, Rib and Tenderloin are really popular. But a more affordable option is a roast, like the chuck roast for these shredded beef tacos. After Feller’s mishaps last week we’re definitely going with the economical option this year!
This recipe was inspired by my sweet potato beef stew and my mongolian beef because the meat just falls apart, but it’s got a fun, asian flair to it, which makes it a perfect spicy recipe for a date night in.
Ingredients in Korean Shredded Beef Tacos:
- Chuck roast is the star of the show here. When you put it in the instant pot or the slow cooker it gets so tender and falls apart
- Fresh ginger gives the sauce an asian feel
- Coconut aminos (or soy sauce) also gives the tacos their korean flavorings
- Pure maple syrup adds just a touch of sweetness but you can definitely leave this out for a Whole30 option to this recipe
- Tapioca flour thickens the sauce a bit so it really coats and sticks to the meat when it’s in your taco (can also use Arrowroot starch)
- Onion is a great complimentary flavor and adds some depth to the sauce and beef
All of these flavors create the most delicious shredded beef for your korean shredded beef tacos. Scroll to the bottom to see my sriracha mayo sauce and other toppings, plus a healthy margarita recipe to pair with it for a fun date night with your significant other!
Korean Shredded Beef Tacos Q&A:
What is Mexican shredded beef called?
A lot of times shredded beef is called carne asada or barbacoa. You can put shredded beef in several Mexican dishes including chimichangas, enchiladas and burritos, but today we’re putting this shredded beef in tacos. And it’s got a korean flair!
What cut of beef is used for shredded beef?
The best cut of beef for these korean shreeded beef tacos is a beef chuck roast. This cut comes from the shoulder of the animal and contains a lot of connective tissue that softens during cooking, especially if you cook it low and slow. This is what makes it super tender and easy to pull apart and shred. Which is exactly what we want in this recipe!
What goes with shredded beef tacos?
There are so many things that pair well with shredded beef tacos! Here are a few of my favorite toppings, sides and drinks:
Toppings: Kimchee, sriracha mayo (recipe below!), red cabbage, red onion, avocado, cilantro and sesame seeds.
Sides: Cilantro lime rice or easy healthy guacamole
Drinks: I’ve got a great recipe for skinny margs that pair so well with this recipe! Make this recipe for a date night to go with your tacos! It’s perfect for a Valentine’s date night in.
If you and your significant other love tacos then you need to make this recipe for Valentine’s Day together! You can either put it in the slow cooker in the morning and spend the evening preparing all the toppings and margs or you can prepare it together and throw it in the crock pot for a couple hours.
We will definitely be making these tacos for Valentine’s Day in our house!
If you make these, don’t forget to follow me on Instagram and tag me with #WhatMollyMade so I can see it and feature you.
More dinner ideas:
How to make shredded beef tacos:
Korean Shredded Beef Tacos
For the beef:
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil ghee or coconut oil
- 2.5 pounds chuck roast
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated optional but nice
- 1 teaspoon sesame oil optional but nice
- 1 medium yellow onion thinly sliced
- 1/2 cup coconut aminos or soy sauce divided
- 1 tablespoon pure maple syrup
- 1 tablespoon tapioca flour (or cornstarch for non paleo version)
For the Sriracha Mayo:
- ¼ cup paleo mayo
- 1 tablespoon sriracha
- 2 teaspoons lime juice
For the tacos:
- Siete tortillas (or corn tortillas for non paleo)
- Chopped cilantro
- Diced red onion
- Sesame seeds
- Pat your chuck roast dry and sprinkle both sides of beef with pepper. Turn on saute and add the 1 tablespoon of oil then sear both sides of chuck roast for 2-3 minutes on each side.
- Remove beef from the instant pot and cut the beef into 6 large chunks. It will still shred, this just helps the beef cook faster. With it still on the saute setting, add the other tablespoon of oil and melt in the pan. Add garlic, grated ginger, sesame oil, onion, 1/4 cup coconut aminos (or soy sauce), and maple syrup to the instant pot. Mix well and place the chuck roast back on top of the sauce ingredients.
- Close the lid of the instant pot and seal the pressure gauge. Set the Instant pot to manual (or pressure cook) on high pressure and cook for 45 minutes. You can also leave the roast whole and cook on low pressure for 2 hours.
- In the 30 minutes before the beef is done cooking, make the sriracha mayo. Mix all of the sriracha mayo ingredients together in a small bowl, cover and leave in the fridge until ready to use.
- When the beef is done cooking, you can either naturally release or quick release the pressure. Natural release is preferred, but if you’re short on time quick release is a great option. For natural release, don’t do anything when the time is up and just let the pressure cooker release the pressure naturally, which can take 5-30 minutes. You’ll know when the nozzle clicks and the lid unlocks. To quick release, carefully turn the knob to let the jet of steam out to release the pressure quickly. Once the pressure it released, carefully remove the roast and place on a cutting board.
- In a small bowl or measuring cup, mix together the tapioca starch or cornstarch with the remaining 1/4 cup coconut aminos (or soy sauce) until dissolved. Turn the instant pot back to saute mode and add the tapioca starch mixture to the sauce and stir until thickened, 2-3 minutes. Add the beef back to the thickened sauce and shred using two forks. Close the lid and place back on warm setting while you assemble the taco ingredients.
- Serve korean beef in warm tortillas topped with chopped cilantro, diced red onion, sesame seeds, avocado, kimchee or sriracha mayo.
- Also serve with a batch of skinny margaritas for the perfect date night! See recipe notes for easy margarita recipe.