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Korean beef tacos on a white platter topped with red cabbage and Sriracha mayo

Slow Cooker Korean Beef Tacos

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 tacos
Calories 368kcal


  • 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


  • 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


Calories: 368kcal | Carbohydrates: 36g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 1162mg | Potassium: 627mg | Fiber: 1g | Sugar: 16g | Vitamin A: 585IU | Vitamin C: 30.1mg | Calcium: 96mg | Iron: 3.7mg