Sweet Korean BBQ Beef Tacos

• servings: 12 servings
• active time: 10 minutes
• total time: 4 hours 15 minutes

Ingredients

1 cup beef broth

½ cup reduced sodium soy sauce

½ cup brown sugar

4 garlic cloves, (minced)

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

1 teaspoon ground ginger

1/4 teaspoon fresh ground black pepper

1 teaspoon hot sauce, (or to taste)

3 pounds boneless beef chuck, (cut into 3 to 4 chunks)

2 tablespoons cornstarch

¼ cup water

1 large onion, (thinly sliced)

8 to 10 flour tortillas

1/2 cup sour cream

3 cups lettuce

1 carrot, (shredded)

1 cup shredded red cabbage

Directions

In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha and pepper.

Place meat and onion in the slow cooker and stir in the prepared beef broth mixture.

Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours. The meat should be very tender but retain shape.

In a small bowl, whisk together the corn starch and water. Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.

Remove beef and shred it; place it back in the slow cooker and stir around.

Prepare your tacos by spreading a tablespoon of sour cream on each tortilla.

Add lettuce, shredded carrots, and cabbage.

Top with meat mixture and serve immediately.

Nutrition

• Serving Size: 1 taco
• Calories: 353 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 83 mg
• Sodium: 647 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 1 g
• Total Sugars: 12 g
• Protein: 25 g