SLOW COOKER KOREAN BEEF BOWLS

Ingredients

INGREDIENTS

• 60oz Lean Beef Roast (Top Round) (1700g) • 6 Tbsps Soy Sauce (90g) • 3 Tbsps Rice Vinegar (45g) • 1 Tbsp Sesame Oil (15g) • 3 Tbsps Gochujang Paste (Or Sriracha) (45g) • 2 Tbsps Minced Garlic (30g) • 0.25 Cup Light Brown Sugar (48g) • 0.5 Tbsp Red Pepper Flakes (Optional) (7g) • Fresh Green Onions (~100g) • Sesame Seeds (~25g) • 3 Cups Dry White Rice (540g) • 6 Cups Chicken Bone Broth (1440g)

Sriracha Mayo: • 8 Tbsps Light Mayo (120g) • 4 Tbsps Sriracha (60g) • 0.25 Cup Lemon Juice (60g) • 0.5 Tbsp Garlic Salt (7g)

Directions

1. Dice 60oz of top round into chunks and add it to a slow cooker. Also add soy sauce, rice vinegar, sesame oil, Gochujang (or sriracha), garlic, light brown sugar, and some red pepper flakes for spice (Optional).

2. Mix everything together until the meat is evenly coated. Cover and cook on high for about 6-8 hours.

3. While the meat is cooking, prepare the rice by combining 3 Cups dry rice and 6 Cups chicken bone broth. Bring to a light boil and simmer for about 15 minutes until the rice is tender.

4. In a bowl, combine light mayo, sriracha, fresh lemon juice, and some garlic salt. Mix together to make sriracha mayo and set aside for now.

5. When the meat is done cooking, drain some of the liquid in the slow cooker and use two forks to shred up all of the meat.

6. Take out 10 meal prep containers, add in 1/10 of the total rice, and 1/10 of the total cooked Korean beef to each one (you can do this by weighing each one and dividing the weight by 10).

7. Top the meals with some sriracha mayo made in Step 4, green onions, and sesame seeds.

8. Store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

Notes

500 Calories | 45g Protein | 41g Carbs | 17g Fat