Slow Cooker Korean-Style Beef Tacos

emilybites.com

Gramyclark

subheading: STEAK:

1 ¼ lbs lean and trimmed flank steak, cut across the grain into 4 pieces

¼ cup reduced- sodium soy sauce

1 teaspoon toasted sesame oil

¼ cup chopped onion

3 garlic cloves, minced

1 tablespoon light brown sugar

½ tablespoon grated fresh ginger

½ teaspoon crushed red pepper flakes

subheading: SLAW:

2 cups cucumber matchsticks (thin, short slices)

1 cup shredded carrots

1 ½ tablespoons rice vinegar

1 teaspoon toasted sesame oil

¼ teaspoon kosher salt

subheading: TACOS:

12 (6 inch) corn tortillas

2 tablespoons gochujang sauce (I was only able to find it as a paste, but you can easily mix a tablespoon of the paste with a tablespoon of water to create a thinner sauce - alternatively you can substitute Sriracha if you can’t find gochujang!)

1 cup chopped green leaf lettuce

1 scallion, sliced

12 lime wedges, for serving

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