How To Make Simple Slow-Cooked Korean Beef Soft Tacos Recipe
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Serves:
Ingredients
- 1.5 lbs beef chuck roast
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1/4 cup beef broth
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
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In a slow cooker, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, sriracha sauce, and beef broth.
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Add beef chuck roast to the slow cooker and coat it with the marinade.
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Cover and cook on low for 6 hours or until the beef is tender and easily shreds with a fork.
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Remove the beef from the slow cooker and shred it using two forks.
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Return the shredded beef to the slow cooker and mix it with the remaining sauce.
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Heat the tortillas in a dry skillet or microwave until warm and pliable.
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Assemble the tacos by placing a scoop of the shredded beef on each tortilla. Top with shredded lettuce, diced tomatoes, green onions, and cilantro.
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Serve the tacos with lime wedges for squeezing over the top.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 70mg
- Sodium : 1120mg
- Total Carbohydrates : 52g
- Dietary Fiber : 5g
- Sugar : 12g
- Protein : 25g
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