Just had to share this recipe today. It’s actually one of the thousands of recipes I’ve pinned that I’ve actually made.
It’s just that good.
I know it’s a thousand degrees out, so it may be hard to convince yourself to break out the ol’ crockpot, but it will be worth it, I swear.
Korean BBQ Tacos
To make the beef:
Sear about 2 pounds of beef roast in a pan and transfer to crock pot. Top with the following mixture, whisked together:
- 5 green onions (white and green parts), thinly sliced
- 1/3 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup dark brown sugar
- 1 tablespoon fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
Let all that cook away in crockpot on low for 6-8 hours. Try not to drool.
About 2-3 hours before serving, mix together the slaw:
Combine a bag of coleslaw mix (or make your own), sliced green onions, and fresh cilantro. In a separate bowl combine 1/2 c. rice vinegar and 1/4 c. brown sugar. Microwave for about 30 seconds and then stir to make sure the sugar has dissolved completely.
Whisk in the 1 lime zest and juice, 1 tbl. canola oil, 1 tsp. dark sesame oil (this stuff is key!), and a dash of hot pepper sauce. Pour the sauce down over the cabbage mixture and toss to combine. Cover and refrigerate before serving.
To serve, heat the tortillas, top the beef with some toasted sesame seeds and enjoy!
Recipe from http://www.mykitchenaddiction.com/2011/03/korean-shredded-beef-tacos/