Slow Cooker Asian Beef Tacos
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Soy sauce, honey, garlic, ginger and cinnamon create an Eastern-flavor-tinged sauce that's scrumptious on beef—and an ideal contrast for slaw seasoned with rice vinegar and cilantro. Serve as tacos or on slider-size mini-bun
Ingredients
1/4 c. low-sodium soy sauce
1/4 c. honey
6 clove garlic
1 tbsp. grated ginger
1 tsp. chili garlic sauce
1/4 tsp. ground cinnamon
1 1/2 lb. flank steak
4 scallions
1/2 small head iceberg lettuce
1/2 c. fresh cilantro leaves
1 tbsp. rice vinegar
8 small flour tortillas
Toasted sesame seeds (optional)
Instructions
In a 5- to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.
Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.
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