Slow Cooker Korean Beef Tacos with Asian Slaw
- Number of Servings: 6
Ingredients
Meat:1.75 pounds beef roast (I used a trimmed chuck roast)3 tablespoons honey1/3 cup soy sauce 2 cloves garlic minced1/2 onion, diced1 tsp ground ginger2 tablespoons seasoned rice wine vinegar1 tablespoon sesame oil1 whole jalapeno, seeds removed and diced (be careful! use gloves!)8 6-inch flour (or corn) tortillas...nutrition info is for flour3 oz Cabot Seriously Sharp Cheddar Cheese, shreddedSlaw:1 bag shredded coleslaw from the grocery store's produce section1 tablespoon soy sauce (la choy or tamari wheat-free)2 tablespoons seasoned rice vinegarsalt and pepper to tastesesame seeds (optional)
Meat:
Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.
Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.
Slaw:
Toss everything together and serve immediately (it gets too wilty if you make it early in the day)
Serving Size: 6 servings, 2 tacos each
Number of Servings: 6
Recipe submitted by SparkPeople user ELLE232.
Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.
Cover, and cook on low for 8-10 hours or until meat has fully shredded--- you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas with shredded cabbage salad and white or brown rice.
Slaw:
Toss everything together and serve immediately (it gets too wilty if you make it early in the day)
Serving Size: 6 servings, 2 tacos each
Number of Servings: 6
Recipe submitted by SparkPeople user ELLE232.
Nutritional Info Amount Per Serving
- Calories: 504.8
- Total Fat: 21.1 g
- Cholesterol: 101.0 mg
- Sodium: 1,224.9 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.2 g
- Protein: 37.0 g
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