Korean Food Truck Tacos
7
Points®
Total time: 12 hr 15 min • Prep: 15 min • Cook: 6 hr • Serves: 8 • Difficulty: Easy
Serve these steak tacos with Korean hot sauce (gochujang) for just the right amount of heat.
Ingredients
Less sodium soy sauce
¼ cup(s)
Water
2 Tbsp
Garlic
3 clove(s), minced
Fresh ginger
1 Tbsp, minced peeled fresh
Honey
1 Tbsp
Dark sesame oil
2 tsp, (Asian)
Uncooked lean beef bottom round roast
24 oz, 1 (1 1/2-pound) top round steak (London broil), trimmed
Carrots
1 cup(s), packaged matchstick-cut
Radishes
3 large, cut into 1/8-matchsticks
Scallions
2 medium, thinly sliced on diagonal
Unseasoned rice vinegar
3 Tbsp
Table salt
½ tsp
Flour tortilla
16 tortilla(s), medium, warmed
Sriracha hot sauce
8 tsp, or gochujang (Korean hot sauce)
Kirby cucumber
2 item(s), cut lengthwise into very thin sliced
Cilantro
8 sprig(s), for serving
Lime
1 item(s), cut into 8 wedges, for serving
Instructions
1
Combine soy sauce, water, garlic, ginger, honey, and sesame oil in large zip-close plastic bag. Add beef and turn to coat. Squeeze out air and seal bag. Refrigerate 6–8 hours, turning bag over once or twice.
2
Transfer beef with marinade to 5- or 6-quart slow cooker. Cover and cook until beef is fork-tender, 6–7 hours on Low.
3
Meanwhile, to make slaw, toss together carrots, radishes, scallions, vinegar, and salt in medium bowl.
4
With two forks, shred beef in slow cooker; stir until coated with cooking juices.
5
Lay tortillas on work surface. Spread 1/2 teaspoon gochujang along center of each tortilla. Spoon 1/4 cup shredded beef over gochujang. Drizzle with pan juices; top each taco with 3 tablespoons slaw, few slices cucumber, and a few cilantro leaves. Squeeze lime juice on top.
6
Serving tacos: 2 tacos
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