Description
Tender shredded beef roll up in a soft tortilla with rice, cabbage and sriracha mayo. A combination that tastes absolutely amazing!
Ingredients
Scale
- 1 cup beef broth
- 1 1/2 pound trimmed chuck roast, cut into quarters
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 1/4 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 Tbsp sesame oil
For the burrito:
- 1 1/2 cups Cooked rice
- 1 1/2 cups chopped cabbage (or you can try kimchi)
- 1/4 cup mayo + 1 Tbsp sriracha mixed together
- 6 flour tortillas
Instructions
Instant Pot Instructions:
- Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to the Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes. When time is up let the pressure release naturally (or at least for 15 minutes) before moving the valve to venting. Remove the lid.
- Shred the meat.
- Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.
- Eat and enjoy!
Slow Cooker Instructions:
- Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to slow cooker.
- Cover and cook on low for 8 hours.
- Shred the meat.
- Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayo. Fold the sides up, then roll it up front to back.
- Eat and enjoy!
Notes
Recipe adapted from Pinch of Yum
- Category: Beef
- Method: Instant Pot or Slow Cooker