Name: Five Spice Shredded Beef Tacos
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Cuisine: Asian
Ingredients: 1.5-2 lb flank steak; 1 tbsp avocado oil; ½ cup coconut aminos; ½ cup chicken broth; ½ cup pineapple juice; 1½ tsps 5 spice powder; 1 tbsp Red Boat fish sauce; 3 cloves minced garlic; 1 tsp grated ginger; 1 tbsp rice vinegar; 1 tsp sesame oil; Salt to taste; 2 tbsps arrowroot powder or cornstarch; Grain free or flour tortillas for serving(or jicama or lettuce wraps for Whole30); Chopped cilantro for serving; 3 cups coleslaw mix; 2 green onions, chopped; Juice from 2 limes; 1 tbsp sesame oil; 1 tbsp sesame seeds; 1 tbsp rice vinegar; 1 tsp grated ginger; 3 tbsps mayo (I like to use Kewpie Mayo, or use ChosenFoods for Whole30); 1-2 tbsps sriracha; 1 tsp soy sauce; 1 tsp sesame oil

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

Scale

For the Instant Pot Five Spice Shredded Beef Tacos:

1.5–2 lb flank steak
1 tbsp avocado oil
½ cup coconut aminos
½ cup chicken broth
½ cup pineapple juice
1½ tsps 5 spice powder
1 tbsp Red Boat fish sauce
3 cloves minced garlic
1 tsp grated ginger
1 tbsp rice vinegar
1 tsp sesame oil
Salt to taste
2 tbsps arrowroot powder or cornstarch
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
Juice from 2 limes
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tsp grated ginger

For the Sriracha Mayo:

3 tbsps mayo (I like to use Kewpie Mayo, or use ChosenFoods for Whole30)
1-2 tbsps sriracha
1 tsp soy sauce
1 tsp sesame oil

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Instructions

For the InstantPot 5 Spice Shredded Beef Tacos:

Remove the flank steak from the fridge 20 minutes before cooking to come to room temperature.
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.
Add the beef back in and seal the lid. Set to high pressure for 80 minutes with a 10 minute natural release.
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.
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.
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.
Make your sriracha mayo by mixing the mayo, sriracha, soy sauce, and sesame oil.
Toast your tortillas for 1-2 minutes in a skillet until warm.
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