Korean chili pepper brings the Vietnamese Banh Mi to the next level. Spicy, rich, pickled and full of textures - this sandwich has it all.
Cut beef roast into 2 to 3" pieces; season with pepper. Coat large nonstick skillet with nonstick spray; heat over medium until hot. Add half of beef; brown evenly, 3 to 4 minutes per side.
Transfer beef to slow cooker. Repeat with remaining beef.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 582 Calories; 207 Calories from fat; 23g Total Fat (9 g Saturated Fat; 10 g Monounsaturated Fat;) 173 mg Cholesterol; 1148 mg Sodium; 37 g Total Carbohydrate; 3.8 g Dietary Fiber; 51 g Protein; 6.9 mg Iron; 6.7 mg NE Niacin; 0.6 mg Vitamin B6; 6.7 mcg Vitamin B12; 15.3 mg Zinc; 52.3 mcg Selenium; 199.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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