Any day is a good day for tacos, but National Taco Day is the ultimate day to eat the most amazing tacos of your life! And to celebrate, I've paired up with some of my best blogger friends to bring you a few new creative recipes including these Slow Cooker Korean Beef Tacos!
One of the reasons I love tacos so much is that the options for making them are pretty much endless. From classic and traditional to wild and creative, you just can't go wrong. I love throwing together ingredients into my slow cooker to make some delicious flavor combos that create a delicious dinner without a lot of work. These Slow Cooker Korean Beef Tacos are surprisingly simple to make for something so delicious!
How to make Korean Beef:
- use trimmed top sirloin, flank steak or skirt steak
- the sauce is made from a base of soy sauce and brown sugar
- cornstarch is used to thicken it up
- it needs to slow cooker until it's fall apart tender
My Favorite Toppings for Korean Beef Tacos:
- shredded cabbage or sliced radish
- fresh cilantro
- sour cream
- Sriracha mayo
Some other delicious tacos recipes from my friends that I think you really need to try!!
(Recipes for my tacos can be found at the bottom of this post. The other recipes can be found by clicking the links)
Vegan Buffalo Cauliflower Tacos from Whitney at whitneybond.com
Chicken Banh Mi Tacos from Elizabeth at Bowl of Delicious
Chicken Street Tacos from Amy at Beautifully Broken Journey
So many delicious tacos, how is it possible to even decide?
Slow Cooker Korean Beef Tacos
Ingredients
- 2 pounds top sirloin excess fat trimmed, sliced into thin pieces
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon sesame oil
- ½ teaspoon dried ginger
- 2 teaspoons jarred minced garlic
- 2 tablespoons corn starch
- 8 taco sized flour tortillas
- ½ head red cabbage shredded
- ¼ cup Sriracha mayo
- fresh cilantro
Instructions
- Place beef in slow cooker
- Whisk together soy sauce, brown sugar, sesame oil, ginger and garlic until smooth
- Whisk corn starch with an equal amount of water until smooth then mix into soy sauce mixture
- Pour over beef and cover and cook on high for 3-4 hours or low for 6-8
- Serve on flour tortillas topped with cabbage, Sriracha mayo and cilantro or as desired
Could this be frozen prior to cooking? If so, would you place all the ingredients in a freezer bag? Thank you!
Yes, I think you could just make it up, freeze it, then thaw and cook!
Absolute hit with the family. Easy and filling and very tasty. Added a tablespoon of sriracha to the marinade. Gave it a nice kick
I never post on blogs - but i have to tell you that my 3 kids including 2 hard to please teens (broad palates, just teenagers) - DEVOURED this. and we served with korean paste and sriracha on the side so everyone can customized.
That's what I love to hear! I'm so glad you all enjoyed it! Be sure to let me know if you make any of my other recipes 🙂
You mix 2 tablespoons water and 2 tablespoons corn starch?
Thanks
yes
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Thanks David. I will get you added and address this issue.
So, does the steak goes in as a whole piece?
I prefer to dice it up first or you can add it whole and shred later.
I honestly have to thank you!!! As an oven, stove, grill cook I had a love hate relationship with my slow cooker (so many recipes include seasoning packets and canned soups, which are ingredients I refuse to use) until I discovered your blog! Thank you for teaching me the ways of the slow cooker!!! Made this today and my husband loved it saying should double the recipe next time!
Hooray! Thanks so much!
Korean Beef Tacos-
Shouldn't there be some hotter spices in the soy/ginger sauce? Generally, Korean dishes like this are spicier from what I have had (chicken wings, soups...).
You can absolutely add 1 tablespoon of Sriracha or other hot sauce to your liking! I've customized my recipe to be a little more mild for kids or others who don't enjoy spice, but it would be a delicious addition 🙂
Seriously couldn’t be easier to make & they’re so flavorful!