Slow Cooker Korean Beef Burrito Bowls
Slow Cooker Korean Beef Burrito Bowls are packed with flavor and super simple for a weeknight meal!
Servings: 8 servings
Calories: 787kcal
Ingredients
For the beef:
- 3-4 lbs beef chuck roast
- 1 cup beef broth
- ½ cup soy sauce
- ¼ cup brown sugar
- 4 cloves minced garlic
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- ½ teaspoon onion powder
For the Sriracha Mayo:
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 3 tablespoons milk
- 1-2 tablespoons Sriracha depending on your spice preference
For the bowls:
- 4-6 cups cooked rice
- 1 small head of red cabbage shredded
- 1 large cucumber sliced
- 1 bunch of cilantro chopped
- Kimchi
- Sesame seeds for garnish
Instructions
- Place beef in slow cooker.
- In a medium bowl, mix together beef broth, soy sauce, brown sugar, garlic, sesame oil, ginger, and onion powder.
- Pour over beef.
- Cook on low for 8-9 hours, until it shreds easily with a fork.
- Once cooked, remove from slow cooker and shred with a couple of forks. Add about ½ cup of the liquid from the slow cooker to the beef to give it all that good flavor.
- Make the Sriracha mayo by mixing together mayonnaise, Greek yogurt, milk, and Sriracha.
- Assemble burrito bowls by placing rice, cabbage cucumbers, and beef in a bowl.
- Top with cilantro, kimchi and Sriracha mayo.
- Sprinkle with sesame seeds.
- Serve and enjoy!
Notes
Leftover Ideas - you could use leftovers in more burrito bowls, or use the beef in lettuce wraps, tacos, a burrito, or salad.
Nutrition
Calories: 787kcal | Carbohydrates: 43g | Protein: 51g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 1602mg | Potassium: 984mg | Fiber: 1g | Sugar: 11g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 6mg