Slow Cooker Korean Beef Tacos
1 c julienned cucumber
1 c shredded carrots
1 c cabbage shredded
2 tbsp vice wine vinegar
1 tsp toasted sesmae oil
Salt and pepper to taste
Combine the meat soy sauce, sesame oil, onion, garlic, ginger, and pepper steak in a ziplock. Refrigerate overnight.
Dump meat and marinade into a slow cooker, set on low and cook for 8 hours. Shred meat and keep warm.
Combine slaw ingredients and toss to coat.
Place meat and slaw on taco shells with a lime and enjoy