Slow Cooker Korean-Style Beef Tacos
Ingredients
The beef
-
1 ¼
lbs
lean and trimmed flank steak
-
¼
cup
reduced-sodium soy sauce
-
1
teaspoon
toasted sesame oil
-
¼
cup
chopped onion
-
3
cloves
garlic, minced
-
1
tablespoon
light brown sugar
-
½
tablespoon
grated fresh ginger
-
½
teaspoon
crushed red pepper flakes
The slaw
-
2
cups
cucumber matchsticks
-
1
cup
shredded carrots
-
1 ½
tablespoons
rice vinegar
-
1
teaspoon
toasted sesame oil
-
¼
teaspoon
kosher salt
The tacos
-
12
6 inch
corn tortillas
-
2
tablespoons
gochujang sauce
-
1
cup
chopped green leaf lettuce
-
1
scallion
sliced
-
12
pieces
lime wedges, for serving
Instructions
- Marinate the flank steak in a mixture of soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and red pepper flakes overnight.
- Transfer the marinated beef and marinade to a slow cooker and cook on low for 8 hours.
- Shred the beef and return it to the slow cooker with a reserved ¼ cup of cooking liquid.
- Prepare the slaw by combining cucumber, carrots, rice vinegar, sesame oil, and salt in a bowl.
- Heat the tortillas in a microwave or skillet.
- Assemble the tacos with lettuce, shredded beef, gochujang, and slaw, and serve with lime wedges.
Nutrition Facts (estimated)
Servings
6 (2 taco) servings
Calories
302
Total fat
8g
Total carbohydrates
34g
Total protein
25g
Sodium
20mg
Cholesterol
0mg
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