Ingredients
For Rice
- 1 cup Basmati rice
- Lime zest + juice
For Beef
- 1 (2–3 lb) chuck roast
- 1 can ginger ale
- Juice of 1 lime
- 1 tbsp miso paste
- 1/3 cup soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp sesame oil
- Fresh grated ginger knob
- 2 tbsp minced ginger
For Thickening
- 1–2 tbsp cornstarch
- 2–3 tbsp water
For Spring Slaw
- Shredded purple cabbage
- Matchstick carrots
- Red onion
- Matchstick pear
For Slaw Vinaigrette
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1–2 tsp lime juice
Preparation
- Add all beef ingredients to slow cooker. Cook on LOW 8–9 hours or HIGH 4–5 hours until tender.
- Shred beef. Thicken cooking liquid with cornstarch slurry until glossy. Toss beef in sauce.
- Toss slaw ingredients with vinaigrette.
- Cook rice. Fluff and mix with lime zest and juice.
- Assemble bowls with rice, beef, slaw, and toppings. Enjoy!
