Slow Cooker Korean-Style Beef Tacos

• Gluten free

• Meat

  • 1 1/4 lbs Flank steak, lean and trimmed

• Produce

  • 1 cup Carrots
  • 2 cups Cucumber matchsticks, thin
  • 3 Garlic cloves
  • 1/2 tbsp Ginger, fresh
  • 1 cup Leaf lettuce, green
  • 12 Lime, wedges
  • 1/4 cup Onion
  • 1 Scallion

• Condiments

  • 1/4 cup Soy sauce, reduced sodium

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1/4 tsp Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 1/2 tbsp Rice vinegar
  • 2 tsp Sesame oil, toasted

• Bread & Baked Goods

  • 12 6-inch corn tortillas

Found on emilybites.com

Ingredients

• 1 ¼ lbs lean and trimmed flank steak, cut across the grain into 4 pieces
• ¼ cup reduced- sodium soy sauce
• 1 teaspoon toasted sesame oil
• ¼ cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon light brown sugar
• ½ tablespoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes
• 2 cups cucumber matchsticks (thin, short slices)
• 1 cup shredded carrots
• 1 ½ tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• ¼ teaspoon kosher salt
• 12 (6 inch) corn tortillas
• 2 tablespoons gochujang sauce (I was only able to find it as a paste, but you can easily mix a tablespoon of the paste with a tablespoon of water to create a thinner sauce – alternatively you can substitute Sriracha if you can’t find gochujang!)
• 1 cup chopped green leaf lettuce
• 1 scallion, sliced
• 12 lime wedges, for serving

Directions

• *This recipe requires some planning as you should marinate the steak overnight before transferring to the slow cooker* Place the flank steak pieces in a large shallow container or in a gallon Ziploc bag (I used the bag). In a small bowl, combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger and red pepper flakes to create the marinade. Pour the marinade over the steak and move it around to coat. Allow the beef to marinate overnight (or through the day if you’ll be cooking it overnight) in your refrigerator. Mine marinated for about 12 hours. When the beef is done marinating, transfer it along with the marinade into your slow cooker. Cover and cook on low for 8 hours. Remove the beef to a cutting board and shred using two forks (beef should be very tender). Reserve ¼ cup of the liquid from the slow cooker and discard the rest. Return the beef and the reserved ¼ cup of liquid to the slow cooker. In a medium bowl, combine all the ingredients for the slaw and stir until well combined. Set aside. Heat the tortillas in the microwave or in a dry skillet over medium heat for 30-60 seconds on each side. To build the tacos, divide the lettuce evenly among the tortillas and top each one with ¼ cup of the shredded beef, ½ teaspoon of gochujang or sriracha and ¼ cup of the slaw. Sprinkle the scallions over the top and serve with the lime wedges to be squeezed over the filling.