Slow Cooker Korean Beef Tacos

slenderkitchen.com Let's Make Slow Cooker Korean Beef Tacos See Recipe

The best sweet and spicy Korean Bulgogi Beef Taco meat that can be used for tacos, bowls, lettuce wraps, salads, and more. Instant pot option and freezer friendly. See Recipe

Ingredients

2.67 lbs extra lean top round roast, trimmed of fat 1/2 cup brown sugar 1/3 cup low sodium soy sauce (GF if needed) 10 cloves garlic 1/2 red onion, diced 2 jalapenos, diced 1 tbsp fresh ginger, peeled and grated 2 tbsp rice vinegar 2 tsp sesame seeds See Recipe Now

slenderkitchen.com Your browser doesn't support HTML5 video. Let's Watch Slow Cooker Korean Beef Tacos See Recipe

Step 1 Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl. See Recipe

Step 2 Add the beef and garlic to the crock pot and cover with the sauce. See Recipe

Step 3 Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up. See Recipe

Step 4 Finish shredding the beef and serve over warm corn tortillas with slaw if desired. See Recipe

Pepperoni Pizza Chili (Stove Top or Slow Cooker) Beef Barbacoa (Slow Cooker, Instant Pot, or Stovetop) Healthy Homemade Frozen Burritos Zucchini Taco Boats For more Stress-Free Healthy Recipes visit Slender Kitchen You may also enjoy…