Slow Cooker Korean Street Tacos
With a little planning, you can enjoy these Korean-inspired spicy, flavorful street tacos! Ginger, garlic, sriracha, beef, and tomatoes simmer in the slow cooker until they're falling apart tender...
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Equipment
- Instant Dutch Oven sear and slow cook functions available!
- meat masher to break up the tender cooked beef
Ingredients
Slow-Cooker Beef
- 1 tablespoon canola oil
- 2 teaspoons sesame oil
- 4 pounds lean beef - such as round or stewing, cubed
- 2 tablespoons minced ginger
- 2 teaspoons garlic - minced
- 1 large onion - chopped
- 1 pint tiny tomatoes
- ½ cup sriracha
- 1 cup ketchup
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
Napa Cabbage Slaw
- 1 small head napa cabbage - shredded
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce or tamari
To Serve
- flour tortillas
- kimchi - coarsely chopped (see Tips in post)
- napa cabbage slaw
- fresh cilantro - stems removed, coarsely chopped
- sriracha sauce
Instructions
Slow Cooker Beef
- In a large saute pan over high heat, add oils and beef. Sauté until a sear is achieved. Add ginger, garlic, and sweet onion. Cook until onion is translucent and edges of beef are browned.
- Add the beef mixture to the slow-cooker. Add the tiny tomatoes and sriracha and ketchup. Stir well to combine. Cover. Cook until tender - about 6 to 8 hours on low.
- When beef is falling-apart tender, use a fork or potato masher to break it up a bit. Don't over do it!
- Add tamari (or soy sauce) and rice vinegar. Stir to combine.
- Serve the meat with tongs or a slotted spoon as there will be a substantial amount of liquid.
Napa Cabbage Slaw
- Whisk rice vinegar, sesame oil, and soy sauce together. Pour over the shredded napa cabbage, and toss thoroughly.
To Assemble
- Heat flour tortillas on a dry pan or griddle (both sides lightly browned). Add a small amount of beef with tongs or a slotted spoon to remove most of the liquid.
- Garnish with Green Onion Kimchi, Napa Cabbage Slaw, cilantro, and sriracha if additional heat is desired.
Notes
The body of the post has a lot of useful information for successfully executing these tacos!
The recipe should serve about 12 to 16 generously. Of course it depends on appetites and how you fill your tortillas!
Nutrition
Calories: 532kcal | Carbohydrates: 49g | Protein: 36g | Fat: 21g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com