Crockpot Korean Beef Tacos With Cucumber Slaw

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 16
• 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)

Recipe

• 1 for cucumber slaw:.
• 2 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).
• 3 for the korean beef:.
• 4 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.
• 5 for the tacos:.
• 6 warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. if you are feeling brave, top with sriracha.