Slow Cooker Korean Beef Tacos
User Reviews
5
6 reviews
Excellent
Slow Cooker Korean Beef Tacos
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Korean Beef Tacos made with asian spiced beef cooked until tender and topped with crispy cucumber, carrots, cilantro and a sriracha cream.
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Ingredients
- 3 lb. beef roast approximately
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 onion diced
- 4 garlic diced, cloves
- 1/3 cup brown sugar
- 1/4 cup soy sauce or Tamari for gf
- 2 Tablespoons ginger finely diced (or 1/2 teaspoon dried, fresh
- 1 jalapeño finely diced
- 1 Tablespoon Chili garlic sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Toppings:
- corn tortilla or flour tortillas
- cucumber
- carrot Matchstix, shredded
- cilantro
- jalapeño
- purple cabbage optional
- avocado optional
Sriracha Cream:
- 3/4 cup sour cream
- 2-3 Tablespoons Sriracha sauce
Instructions
- Heat skillet over high heat. Add oil. Place roast in pan and cook for 3 minutes per side.
- Place beef in slow cooker or instant pot.
- Top with onion, garlic, brown sugar, soy sauce, ginger, jalapeno, chili garlic sauce, salt, and pepper.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Once the beef is tender, shred with two forks.
- To make sriracha cream: place sour cream in small bowl. Stir in sriracha sauce and add more until desired spiciness.
- Place on top of corn or flour tortillas. Top with carrots, cucumbers, cilantro, jalapeno, and sriracha cream.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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