Photography and recipe from Tamara Andersen of Beyond Mere Sustenance.
- In a large saute pan over high heat, add oils and beef. Saute until a sear is achieved.
- Add ginger, garlic, and sweet onion. Cook until onion is translucent and edges of beef are browned.
- Add the beef mixture to the slow-cooker. Add the grape tomatoes and sriracha and srirachup. Stir well to combine. Cover.
- When beef is falling-apart tender, use a potato masher to break it up a bit. Don't over do it!
- Add tamari (or soy sauce) and rice vinegar. Stir to combine.
- Serve the meat with tongs or a slotted spoon as there will be a substantial amount of liquid.
- Whisk rice vinegar, sesame oil, and soy sauce together. Pour over the shredded napa cabbage, and toss thoroughly.
- Heat flour tortillas on a dry pan or griddle (both sides lightly browned). Add a small amount of beef with tongs or a slotted spoon to remove most of the liquid.
- Garnish with Green Onion Kimchi, Napa Cabbage Slaw, cilantro, and sriracha if additional heat is desired.
Cook 8 hours on low or 4-6 hours on high setting for fork tender results.
Cherub tomatoes are widely available and always full of flavor. Substitute any grape tomatoes.
Read the post carefully. The Green Onion Kimchi is a link to another food blogger's site. It must be made several days in advance! Chop it up a bit so that it goes into the tortilla...
The recipe should serve about 12 generously. Of course it depends on appetites and how you fill your tortillas!
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