Slaw mix: 2 cups shredded purple cabbage, 1 cup shredded green cabbage, 2 carrots matchbox sliced, 2 green onions chopped, cilantro
1 lime
1 Cup of rice (prepared or leftovers)
Toasted sesame seeds
Large flour tortillas or lettuce leaves
Instructions
In the base of a slow cooker, combine soy sauce, honey, brown sugar, vinegar, sesame oil, and garlic chili paste. Stir together until completely combined.
Add the beef and toss to coat. You can also slice in half lengthwise to create two short pieces of beef and arrange in the slow cooker.
Cook on LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking.
Combine slaw mix in a bowl with lime juice 30 mins before serving.
Start rice: 1 cup of rice. 2 cups of salted water. Bring to a boil. Then turn to low and cover for 20 mins. Fluff then lay covered until ready to use.
Remove beef from slow cooker to a large bowl. Shred with two forks or an electric hand mixer. Toss with remaining cooking liquid.
Serve in lettuce wraps or flour tortillas, topped with slaw and cilantro, sprinkled with sesame seeds.
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