It’s taco Tuesday y’all! Korean taco Tuesday to be exact! We love this recipe because it’s simple and easy thanks to the slow cooker! All you have to do is get home and throw the cucumber salad together! Great for lower carb days! Recipe below!
Ingredients
Slow Cooker Korean Beef
• 1.5-2 lb beef roast (I used chuck!that’s too fatty for some but it creates more flavor, Use a leaner cut if you wish! )
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp garlic chili paste
Sesame Cucumber Salad
• 3 tbsp sesame oil
• 4 tbsp rice vinegar
• 2 tsp sugar
• 3 cups cucumber cut into matchsticks
• 1 1/2 cups bean sprouts rinsed
• 3 cups radishes sliced thinly
To Serve
• 12-16 lettuce leaves I recommend bibb lettuce
• 6-8 tsp toasted sesame seeds
Instructions
Slow Cooker Korean Beef
• In the base of a slow cooker combine soy sauce, honey, brown sugar, vinegar, sesame oil and garlic chili paste.
• Cut beef in half lengthwise, toss in the sauce, and arrange the two pieces of beef side by side in the base of the slow cooker.
• Cook on LOWEST setting for 6-8 hours. *keep an eye on the beef during the last 2 hours of cooking. If sauce starts to reduce too much, add some water. (beef should have a dark exterior, but not burnt)
• Remove beef from slow cooker to a large bowl. Shred with two forks. Toss with some remaining cooking liquid to taste.
Sesame Cucumber Salad
• Combine the sesame oil, rice vinegar and sugar, mix until all sugar is dissolved.
• Toss with veggies.
• Serve immediately, sprinkled with sesame seeds.
*** we place the beef in the lettuce leaf and put the cucumber salad on top to keep low carb! Ryan needs something with a little more substance so he does add rice to his lettuce wrap. Rice first then layering the rest as I do!
Tonight we served with a salad & Trader Joe’s toasted sesame dressing! SO YUMMY!!
XoXo, Chelsey Rae
picture of ingredients (minus sugars) + toasted sesame dressing
