This is one of my very favorite recipes on the site. I make it at least once a month and there are constantly requests to have it more often. We normally eat it as tacos but always save the leftovers for lettuce wraps, salads, and rice bowls. Now let's talk about this beef. It's packed with flavor from the soy sauce, rice vinegar, garlic, ginger, red onion, and jalapeno. You can make it as spicy as you like.
The original recipe for Slow Cooker Korean Beef calls for brown sugar but for this low carb version, Stevia is used instead. I recommend adding it slowly to the sauce and tasting along the way. If you prefer a more natural sweetener you could use honey, agave, or fruit juice as well.
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