It’s no secret that we LOVE tacos. I could eat them almost every day! And, after visiting a favorite restaurant in Stillwater, I knew I wanted to try to recreate their amazing tacos. Rich in flavor and so easy to prep, it doesn’t get much better than this.
Korean Style Beef Tacos
Servings: 4 servings
Ingredients
- 2 lbs beef short ribs or beef chuck roast
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp rice wine
- Zest and Juice of 1 lime
- 2 Tbsp brown sugar
- 3 Tbsp chili garlic sauce
- 3-4 garlic cloves
- 1 Tbsp grated fresh ginger or 1 tsp ground ginger
Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- 3 scallions diced
- 1 cup shredded carrots
- 1 cup diced pineapple
- 1/2 cup diced mango
- 1/4 cup olive oil
- 1 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 rice vinegar
To Serve:
- Corn or flour tortillas small or “street” sized
- Cojita cheese crumbled
Instructions
- Mix marinade ingredients (olive oil through ginger) in a small bowl. Whisk well to combine.
- Add meat to slow cooker. Cover with marinade. Add lid and turn slow cooker on high for 5 hours or low for 8 hours.
- When meat is done cooking, shred with two forks. Allow to stay warm in slow cooker while preparing slaw.
- Combine carrots, cabbage, scallions, pineapple and mango in a medium bowl. Set aside. Combine remaining ingredients in a small bowl and whisk well. Pour over top of slaw. Toss well. Let sit until ready to serve.
- Prepare tacos by layering meat, slaw and crumbled cotija cheese.
Notes
Serves 4-6
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