Korean Style Beef Tacos
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.
Serves 4-6
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
Directions:
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.
