Slow Cooker Korean-Style Beef Tacos
I’m having a love affair – with a cookbook. Seriously, do you have the new Skinnytaste cookbook Fast & Slow? If you don’t, put that on your holiday gift list or just go buy it for yourself (that’s what I do). Never one to be secretive about my obsession with the slow cooker (or crockpot…what’s the difference anyway???), this cookbook will be your new best friend in getting delicious food on the table each week. Every recipe I have tried has been a winner so far but this one might take the cake. I made it last week and, ironically, it’s in the slow cooker right now for tonight’s dinner. Can I say how much I love checking dinner of my to-do list at 9am?
I’ve made this into tacos, into a salad, thrown it in with roasted brussels sprouts – what I’m saying here is that it is excellent the first time around and equally fabulous thrown together in one form or other as leftovers. I may see if my kid’s like it tonight but selfishly, excluding them means more for me.
I made just a couple changes to the recipe including swapping tamari for soy sauce and coconut sugar for brown sugar. You know how I feel about processed sugar!
Slow Cooker Korean-Style Beef Tacos ( Serves 6)
1 1/4 pounds flank steak, cut across the grain into 4 pieces
1/4 cup reduced sodium tamari
1 teaspoon toasted sesame oil
1/4 cup chopped yellow onion
3 garlic cloves, crushed
1 tablespoon coconut sugar
1/2 tablespoon grated fresh ginger (I honestly never measure this)
1/2 teaspoon crushed red pepper flakes
Place the beef in a large container or ziploc bag. In a small bowl, combine the tamari, sesame oil, onion, garlic, coconut sugar, ginger and red pepper flakes. Pour the marinade over the beef and refrigerate overnight for best results.
Transfer the beef and marinade to a slow cooker. Cover and cook on low for 8 hours, until the meat shreds easily with 2 forks. Reserve 1/4 cup of the liquid from the slow cooker and discard the rest. Transfer the meat to a cutting board, shred with 2 forks, and return to the slow cooker with the reserved liquid.
Serve in a warmed tortilla with your toppings of choice, over chopped romaine as a salad, over cauliflower rice, with roasted veggies or eat alone. This stuff tastes good any way you serve it!