These Crockpot Korean Beef Tacos are a delicious fusion of Korean flavors and Mexican cuisine. Tender beef cooked in a flavorful sauce, served in tortillas with your favorite toppings, they make for a satisfying and flavorful meal.
Ingredients: 2 lbs beef chuck roast, thinly sliced. 1/2 cup low sodium soy sauce. 1/4 cup brown sugar. 4 cloves garlic, minced. 1 tablespoon freshly grated ginger. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon sriracha sauce. 1/4 teaspoon crushed red pepper flakes. 1/4 cup beef broth. 1 onion, thinly sliced. 1 bell pepper, thinly sliced. Corn or flour tortillas, for serving. Optional toppings: sliced green onions, sesame seeds, shredded cabbage, lime wedges.
Instructions: Add rice vinegar, ginger, soy sauce, brown sugar, sesame oil, sriracha, red pepper flakes, and beef broth to a bowl. Mix the ingredients well. Onions and bell peppers cut into thin slices should go in the bottom of the slow cooker. On top of the vegetables, put slices of beef. Cover the beef with the sauce mix. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft and fully cooked. When it's done, use two forks to shred the beef and mix it with the sauce and vegetables. You can serve the Korean beef in tortillas with extras like green onions, sesame seeds, shredded cabbage, and lime wedges if you want.
Prep Time: 15 minutes
Cook Time: 360 minutes
Hungry Crow
