Friday, July 11, 2014

Korean Beef Street Tacos

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

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

For the shredded cabbage slaw:
  •  16 ounce bag shredded coleslaw
  •  tablespoon  soy sauce
  •  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.

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