SLOW COOKER KOREAN BEEF

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 (Optional) (40g) • Sesame Seeds (Optional) (20g)

Directions

1. Cut 60oz of top round into chunks and add it to a slow cooker.

2. Add soy sauce, rice vinegar, sesame oil, Gochujang (or sriracha), garlic, light brown sugar, and some red pepper flakes for spice (optional) to the slow cooker.

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

4. When the meat is done cooking, drain most of the liquid (leave about 0.5 Cup of liquid in the slow cooker before shredding the meat). Shred the meat up.

5. Evenly divide the meat into 10 meal prep containers (you can do this by weighing the finished product and dividing the weight by 10).

6. (Optional) Top the meat with some fresh green onions and sesame seeds.

7. Store the containers in the freezer for up to 3 months or in the refrigerator for up to 3 days (go to page 5 for reheating instructions from frozen).

Notes

250 Calories | 39g Protein | 5g Carbs | 6g Fat