Best Slow Cooker Mongolian Skirt Steak Tacos Recipes

SLOW COOKER STEAK TACOS

Steps:

• Cut your beef sirloin into 2 inch strips. Sprinkle garlic powder on top of them, rubbing it in.
• In a skillet over medium high heat, add vegetable oil and beef strips. Brown sirloin strips (takes about 10 minutes), drain grease and set aside.
• Add beef broth and cornstarch to the bottom of the slow cooker and mix so cornstarch is dissolved. You want your beef broth to be hot so the cornstarch is dissolved, I throw mine in the microwave for 30 seconds.
• Add beef strips into the slow cooker on top of broth mixture.
• Add onion, diced tomatoes, cumin, chili powder and salt into the slow cooker mixing to combine all ingredients.
• Cover and cook on HIGH for 2 hours, 30 minutes. Add sliced green peppers and cook an additional 1 hour on HIGH. So the total time is 3 hours, 30 minutes.
• Serve on tortillas or hard shells, add cheese, salsa, lettuce, avocado or whatever else you'd like on top.

SKIRT STEAK TACOS WITH SHALLOT RINGS

Steps:

• Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.)
• Prepare a gas or charcoal grill for cooking over direct medium-high heat.
• Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing.
• Preheat the oven to 250 degrees F.
• Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven.
• Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves.
• Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined.
• Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F.
• Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt.

SLOW-COOKER MONGOLIAN BEEF

Steps:

• In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.