2 Steps:
seasoned chuck in a slow cooker on high for 8 hours or until pull-apart tender. (Pour in 1 cup of water with 2 beef bouillon & a dry seasoning mix of sea salt, black pepper, red pepper, garlic powder --to taste--(about 1-2 tbsps each) & 1 bay leaf.
Rice--1 cup of rice to 2 cups of water
plus 1 tbsp of sesame seed oil to the water) cook covered for 25 minutes
Carrots-- 1 cup of shredded carrots with 1 tbsp sesame seed oil, a pinch of salt, 1 tsp Korean BBQ sauce, a dash of sesame seeds (I'd have added fresh cilantro & scallions & bib lettuce for wraps...but didn't have time to shop today)
Plate--
pour desired amount of rice with chives & a drizzle of oil, top with shredded beef mixed in Korean BBQ sauce, sesame seeds, red pepper flakes & chives...add the crunchy carrot for a fresh bright topper!
I love heat, so I added another dash of red pepper flakes overtop.
Enjoy!
My new series of meals under 15 dollars! I hope you enjoy!
Xo j
💚