Asian Tacos

Salty soy sauce, sweet molasses, woodsy ginger, toasty sesame seeds, and more marry together in this amazingly delicious Asian tacos recipe.

5 from 6 Ratings

Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Nut Free • Sugar Free

THM Fuel: THM S

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

3 pounds beef chuck roast, excess fat trimmed (elk or deer roast are also good).
½ cup Lakanto Classic monk fruit sweetener or equivalent sweetener
1 tablespoon unsulphured blackstrap molasses
¼ cup liquid aminos or tamari
8 cloves garlic, minced OR 8 teaspoons jarred minced garlic
1 shallot, finely chopped or minced
1 tablespoon rice vinegar
1 tablespoon sesame seed oil
2 teaspoons Worcestershire sauce
1 teaspoon ground ginger OR 1-inch chunk fresh ginger, peeled and minced
1 teaspoon sesame seeds
1 teaspoon garlic powder
½ teaspoon onion powder

Add all the meat ingredients to pressure cooker liner or slow cooker crock.
For Pressure Cooker (Instant Pot): Cook on HIGH pressure for 45 minutes. Release pressure naturally.
For Slow Cooker (Crock Pot): Cook on LOW for 8 to 10 hours.
Remove the beef from the cooker and shred using two forks; set aside.
Pour the juices from the liner into a saucepan (or use the pressure cooker's saute function). Allow to boil on high heat, stirring occasionally, until reduced by about half.
Put the beef and the sauce back into the cooker and mix together.
In a glass bowl or a large plastic zip bag, mix together all of the slaw ingredients.
Serve meat on low carb tortillas, shirataki noodles, spaghetti squash, or zoodles and top with slaw.

Serving: 1servingCalories: 362kcalCarbs: 8gProtein: 35gFat: 22gSodium: 758mgFiber: 2gSugar: 4gNet Carbs: 6g