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Slow Cooker Korean Beef Tacos
Korean Beef Tacos made with asian spiced beef cooked until tender and topped with crispy cucumber, carrots, cilantro and a sriracha cream.
Prep Time
20
minutes
mins
Cook Time
8
minutes
mins
Total Time
28
minutes
mins
Course:
Dinner
Cuisine:
Asian
Servings:
8
Author:
Melissa Stadler, Modern Honey
Equipment
slow cooker
crockpot
12 inch cast iron skillet
Ingredients
3
lb.
approximately Beef Roast
1
Tablespoon
Oil
1
Onion
diced
4
Garlic Cloves
diced
1/3
cup
Brown Sugar
1/4
cup
Soy Sauce
or Tamari for gf
2
Tablespoons
Fresh Ginger
finely diced (or 1/2 teaspoon dried)
1
Jalapeno
finely diced
1
Tablespoon
Chili Garlic Sauce
1
teaspoon
Salt
1
teaspoon
Pepper
Toppings:
Corn or Flour Tortillas
Cucumber
Shredded Carrots
Matchstix
Cilantro
Jalapeno
Purple Cabbagen
optional
Avocado
optional
Sriracha Cream:
3/4
cup
Sour Cream
2-3
Tablespoons
Sriracha Sauce
Instructions
Heat skillet over high heat. Add oil. Place roast in pan and cook for 3 minutes per side.
Place beef in slow cooker or instant pot.
Top with onion, garlic, brown sugar, soy sauce, ginger, jalapeno, chili garlic sauce, salt, and pepper.
Cover and cook on low for 7-8 hours or on high for 4-5 hours.
Once the beef is tender, shred with two forks.
To make sriracha cream: place sour cream in small bowl. Stir in sriracha sauce and add more until desired spiciness.
Place on top of corn or flour tortillas. Top with carrots, cucumbers, cilantro, jalapeno, and sriracha cream.