Korean Beef Tacos with Asian Slaw

Korean Beef Tacos

Servings: 6 | Prep & Cook: 6 hours (crockpot)

Ingredients — Korean Beef

• 2-3 lb chuck roast
• 1 cup soy sauce
• ½ cup water
• ¾ cup brown sugar
• 2 Tbsp minced garlic
• 1 Tbsp rice vinegar
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
• 1 Tbsp cornstarch
• Tortillas (for serving)
• Sriracha mayo (for serving)

Directions

1. Place chuck roast in crockpot.
2. In a small bowl, whisk together soy sauce, water, brown sugar, minced garlic, rice vinegar, ground ginger, toasted sesame oil, and cornstarch.
3. Pour sauce over the chuck roast.
4. Cover and cook on low 7-9 hours or high 5-6 hours.
5. 30 minutes before serving, remove lid and shred meat. Stir to combine shredded meat with sauce.
6. Serve on your favorite tortillas topped with sriracha mayo and Asian slaw.

Asian Style Slaw

Servings: 6 | Prep: 15 minutes

Ingredients

• 3 cups shredded cabbage
• 2 Tbsp fresh cilantro, chopped
• 3 Tbsp rice vinegar
• 2 Tbsp sesame oil
• 2 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper

Directions

1. Whisk together rice vinegar, sesame oil, sugar, salt & pepper.
2. Add cilantro & cabbage. Stir until evenly combined.
3. Let it sit in the fridge for 10 minutes before serving.

Leftover Ideas

• Turn leftover Korean beef into sliders or quesadillas
• The Asian slaw is also great on regular tacos or as a side salad
• Leftover beef and sauce freeze great for quick tacos later