KOREAN BEEF TACOS

This is a really quick and easy recipe to throw together before leaving the house. It’s really a no brainer. I was a little confused at first as to what rice to serve with this dish but fried rice is the way to go I think. The flavor of the beef was out of this world. I was ready to quit my day job and buy a taco truck and make a fortune. Then my daughter told me that her college had a Korean Taco truck. I wondered why I haven’t  had one of these before. They were awesome! The savory flavor of the beef and crispness of the coleslaw made for a delectable meal. Everyone really enjoyed them. They were even better as leftovers the next day. The flavors just fused together. I couldn’t believe it. I can’t wait to make these again. So here is my new favorite recipe for the week.  

 

INGREDIENTS:

3-4 lbs. of beef roast
1/3 cup of soy sauce
½ cup of brown sugar
½ onion chopped
5 tsp. of minced garlic
1 tsp. of grated ginger
2 tbs. of rice wine vinegar
1 tbs. sesame oil
1 seeded chopped jalapeno

COLESLAW:

1 bag of shredded cabbage
1 tbs. of soy sauce
2 tbs. of rice vinegar
Salt and pepper to taste

 Directions:

Spray the crock pot with PAM. Put the beef roast on the bottom. Add everything on top of the roast. Cover and cook on low for 8- 10 hours. Before serving remove the beef and shred with forks. Return it to the juice. I served this with flour tortillas, coleslaw, and fried rice.