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Slow Cooker Korean Beef Tacos

Korean Beef Tacos made with asian spiced beef cooked until tender and topped with crispy cucumber, carrots, cilantro and a sriracha cream.

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 8
Course: Dinner
Cuisine: Asian

Ingredients

  • 3 lb. approximately Beef Roast
  • 1 Tablespoon oil
  • 1 onion diced
  • 4 garlic cloves diced
  • 1/3 cup brown sugar
  • 1/4 cup soy sauce or Tamari for gf
  • 2 Tablespoons fresh ginger finely diced (or 1/2 teaspoon dried)
  • 1 Jalapeño finely diced
  • 1 Tablespoon Chili garlic sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
Toppings:
  • corn or flour tortillas
  • cucumber
  • shredded carrots Matchstix
  • cilantro
  • Jalapeño
  • Purple Cabbagen optional
  • avocado optional
Sriracha Cream:
  • 3/4 cup sour cream
  • 2-3 Tablespoons Sriracha sauce

Instructions

    Cup of Yum
  1. Heat skillet over high heat. Add oil. Place roast in pan and cook for 3 minutes per side.
  2. Place beef in slow cooker or instant pot.
  3. Top with onion, garlic, brown sugar, soy sauce, ginger, jalapeno, chili garlic sauce, salt, and pepper.
  4. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  5. Once the beef is tender, shred with two forks.
  6. To make sriracha cream: place sour cream in small bowl. Stir in sriracha sauce and add more until desired spiciness.
  7. Place on top of corn or flour tortillas. Top with carrots, cucumbers, cilantro, jalapeno, and sriracha cream.