CROCKPOT KOREAN BEEF TACOS WITH CUCUMBER SLAW

Crockpot Korean Beef Tacos With Cucumber Slaw image

Provided by ClarkeCC

Categories Meat

Time 8h15m

Yield 16 serving(s)

Number Of Ingredients 19

Previous Next

2 cucumbers (seeds removed)
4 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes (to taste)
2 1/2 lbs lean beef (ribs or other shreddable beef)
1 1/2 cups low sodium soy sauce
1 2/3 cups brown sugar, packed
10 garlic cloves, grated
4 tablespoons ginger, grated
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili paste (optional)
16 small flour tortillas
bean sprouts
cilantro
sriracha sauce (for the brave)

Steps:

For Cucumber Slaw:.
Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
For the Korean Beef:.
Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
For the tacos:.
Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.

Nutrition Facts : Calories 365.6, Fat 14, SaturatedFat 4.6, Cholesterol 49.6, Sodium 1089.3, Carbohydrate 43.2, Fiber 1.6, Sugar 24.2, Protein 17.8