Korean Beef Street Tacos

These are my favorite "food truck" style tacos.  They taste like heaven and are very easy.

Ingredients

•  1 3 pound beef chuck roast, trimmed
•  1/2 cup packed dark brown sugar
•  1/3 cup soy sauce
•  1 heaping tablespoon of minced garlic (about 8 cloves if fresh)
•  1 heaping tablespoon of ginger paste
•  2 tablespoons seasoned rice vinegar
•  1 tablespoon sesame oil
•  1 jalapeno, seeded and diced

For the shredded cabbage slaw:

•  1 16 ounce bag shredded coleslaw
•  1 tablespoon  soy sauce
•  2 tablespoons  seasoned rice vinegar
•  Salt and pepper to taste

Make It

1. Place all the ingredients for the beef in the slow cooker.

2. Cover and cook on low for 8 to10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla, and top with some cabbage slaw.

We use the blue corn and flaxseed tortillas, so tasty and put a little sriracha sauce to give it an extra kick.