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Korean Beef Tacos with Sriracha Slaw
Ingredients
  • subheading: Beef:
  • 1 tablespoon vegetable oil
  • 2 to 2½ pounds boneless beef chuck roast, cut into 3 to 4 chunks
  • 1 Asian or Bosc pear, cored
  • ⅓ cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 4½ teaspoons minced garlic
  • 1 tablespoon sesame oil
  • Dash cayenne pepper
  • 1 tablespoon sesame seeds, toasted
  • 16 (6-inch) flour tortillas
  • Fresh cilantro
  • subheading: Sriracha Slaw:
  • ⅓ cup mayonnaise
  • 2 teaspoons sriracha sauce
  • 1 (14- to 16-ounce) bag coleslaw mix
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