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January 15, 2017 / Chris Blum

Slow Cooker Korean Beef Tacos

Ingredients:
1 lb flank steak
1/4 c soy sauce
1 tsp toasted sesame oil
1/4 onion, thinly sliced
3 cloves garlic, minced
2 tbsp ginger, minced
1 tbsp chili flakes

Slaw:
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

Taco shells
Limes, quartered

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 

Serves 6.

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