FIVE SPICE SHREDDED BEEF TACOS😍
Sundays are for slow cooker meals (or InstantPot if you’re rushed like me) because they basically do all the work for you. I revamped my 5 Spice Tacos recipe to add in some awesome shortcuts without slacking in the flavor department. These killer tacos are a result of my borderline obsession with throwing anything into taco form, and these Chinese fusion shredded beef tacos deliver on all accounts.
If you’ve never had 5 spice powder, this is the perfect opportunity to do so. It is a spice mixture used primarily in Chinese and Vietnamese cuisines, and is such a wonderful combination of flavors, perfect for adding a quick flavor punch to so many meals. I took inspiration from a sticky short rib recipe I made from Marion’s Kitchen awhile ago but made a few key tweaks to make it sugar-free and gluten-free. Super flavorful and tender beef, creamy/zingy slaw, with a spicy sriracha mayo pairs for the perfect addition to your Taco Sunday? Why not lol Enjoy!
Five Spice Shredded Beef Tacos
- Total Time: 105
- Yield: 2-3 1x
Description
These five spice shredded beef tacos are the perfect way to switch up taco night! Paired with a sesame slaw and sriracha mayo for the perfect bite!
Ingredients
For the Instant Pot Five Spice Shredded Beef Tacos:
- 1.5–2 lb flank steak
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1 tbsp avocado oil
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½ cup coconut aminos
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½ cup chicken broth
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½ cup pineapple juice
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1½ tsps 5 spice powder
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1 tbsp Red Boat fish sauce
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3 cloves minced garlic
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1 tsp grated ginger
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1 tbsp rice vinegar
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1 tsp sesame oil
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Salt to taste
- 2 tbsps arrowroot powder or cornstarch
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Grain free or flour tortillas for serving(or jicama or lettuce wraps for Whole30)
- Chopped cilantro for serving
For the Quick and Easy Coleslaw:
- 3 cups coleslaw mix
- 2 green onions, chopped
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Juice from 2 limes
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1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 tbsp rice vinegar
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1 tsp grated ginger
For the Sriracha Mayo:
- 3 tbsps mayo (I like to use Kewpie Mayo, or use ChosenFoods for Whole30)
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1-2 tbsps sriracha
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1 tsp soy sauce
- 1 tsp sesame oil
Instructions
For the InstantPot 5 Spice Shredded Beef Tacos:
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Remove the flank steak from the fridge 20 minutes before cooking to come to room temperature.
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Add coconut aminos, chicken broth, pineapple juice, 5 spice powder, fish sauce, garlic, ginger, rice vinegar and sesame oil to a bowl and whisk until combined.
- Set the InstantPot to the saute function and once hot, drizzle in the avocado oil. Season the steak with salt and add it to the pot, searing each side for 3-5 minutes or until golden brown.
- Remove the steak and pour in the sauce mixture, using a wooden spoon to release the browned bits on the bottom of the pan.
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Add the beef back in and seal the lid. Set to high pressure for 80 minutes with a 10 minute natural release.
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When the beef is almost done, make your coleslaw by mixing the coleslaw, green onions, lime juice, sesame oil, sesame seeds, rice vinegar, and grated ginger. Toss until well combined and taste to adjust seasonings. Keep in the fridge until ready to serve.
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Remove the beef from the pot and shred with two forks.
- Set the InstantPot with the sauce in it to the saute function. In a small bowl, whisk together the arrowroot or cornstarch. Whisk into the sauce and cook until slightly thickened. Shut off the heat.
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Transfer the shredded beef to a baking sheet and drizzle over about ½ cup sauce to lightly coat the beef. Broil on high for 3-5 minutes or until the beef is slightly charred. Drizzle on a bit more sauce – it should be a bit saucy but not liquidy.
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Make your sriracha mayo by mixing the mayo, sriracha, soy sauce, and sesame oil.
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Toast your tortillas for 1-2 minutes in a skillet until warm.
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Serve the shredded beef in the warm tortillas and top with the coleslaw, sriracha mayo, and cilantro. Enjoy!
Notes
For crockpot, cook for about 7-8 hours on low or 5-6 hours on high.
- Prep Time: 10
- Cook Time: 95
- Category: Dinner
- Method: InstantPot
- Cuisine: Asian