Korean Beef Tacos
Ingredients
The beef
-
3
lb
chuck roast
-
¼
cup
maple syrup
-
¼
cup
soy sauce
-
½
tsp
grated fresh ginger
-
2
tbsp
rice vinegar
-
1
tbsp
sesame oil
-
1
small
onion, peeled and quartered
The tacos
-
15
small
corn tortillas or whole wheat flour tortillas
-
5
cups
Asian Slaw
Instructions
- Trim the visible fat off the chuck roast and place it in a slow cooker on low.
- In a small bowl, stir together the maple syrup, soy sauce, ginger, rice vinegar, and sesame oil, then pour over the beef.
- Add the quartered onion to the slow cooker.
- Cook for 6 to 8 hours until the meat can be easily shredded.
- Prepare the Asian Slaw as directed.
- Warm the tortillas and fill each with ⅓ cup of beef and ⅓ cup of Asian slaw.
Nutrition Facts (estimated)
Servings
15
Calories
254
Total fat
12g
Total carbohydrates
17g
Total protein
20g
Sodium
306mg
Cholesterol
63mg
You might also like