Korean Beef Tacos
These Korean beef tacos are an easy slow cooker meal.
Servings 15
Calories 254kcal
Cost $1.83 per serving
Equipment
Ingredients
- 3 lb chuck roast
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 1/2 tsp grated fresh ginger
- 2 tbs rice vinegar
- 1 tbs sesame oil
- 1 small onion peeled and quartered
- 15 small corn tortillas or whole wheat flour tortillas
- 5 cups Asian Slaw
Instructions
- Trim the visible fat off the chuck roast and place it in a slow cooker on low.
- In a small bowl, stir together the maple syrup, soy sauce, ginger, rice vinegar, and sesame oil. Pour the dressing over the beef in the slow cooker.
- Add the quartered onion to the slow cooker.
- Cook for 6 to 8 hours, until you can easily shred the meat with two forks. Mine was perfect after 7 hours.
- Prepare the Asian Slaw as directed in the recipe.
- Warm the tortillas and fill each one with 1/3 cup of beef and 1/3 cup of Asian slaw. If you don't use all the meat at one meal, you can refrigerate it for a few days or freeze it in an airtight container for several months. The broth can be used for soup or rice.
Nutrition
Calories: 254kcal | Carbohydrates: 17g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 306mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg
