Korean Shredded Beef Tacos
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.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
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.
Skinny Margarita Recipe: To make the skinny margaritas, shake 3 ounces high quality tequila with juice of 2 limes, 2 teaspoons of agave and 3 ounces of Cointreau (orange liquor). Pour equally into two glasses and then add ice. Fill the rest of the way up with club soda and serve with salt and lime wedge.
Crock Pot instructions: Sear both sides of the chuck roast on the stove over medium-high heat then follow the directions by putting everything in crock pot. Cook on low for 10 hours, remove then add the tapioca flour and stir for 2-3 minutes. Add beef back to the crock pot and shred.