Korean Shredded Beef
Kimchi-Style Cabbage
Ingredients
- 3 lb boneless chuck roast
- 2 onions, chopped
- 1 (16-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 2 Tbsp minced ginger
- 1 cup organic beef broth
- 5 Tbsp coconut aminos
- 3 Tbsp raw honey
- 2 Tbsp rice vinegar
- 2 Tbsp sesame oil
Instructions
- Place roast in a 6-quart slow cooker. Top with onions and remaining ingredients.
- Cover and cook on LOW 9 hours or until beef is tender.
- Shred beef in cooker using two forks; toss in cooking liquid.
Side Dish Ingredients
- 4 green onions, chopped
- 4 cloves garlic, minced
- 2 Tbsp minced ginger
- 1 Tbsp fish sauce
- 1 Tbsp rice vinegar
- ½ tsp crushed red pepper
- 1 head green cabbage, thinly sliced
- 2 Tbsp avocado oil
Side Dish Instructions
- Whisk together onions, garlic, ginger, fish sauce, vinegar, and crushed red pepper.
- Cook cabbage in hot oil in a large skillet over medium-high heat 5 to 8 minutes or until tender.
- Add onion mixture; cook 1 minute. Season with salt and pepper to taste.
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