Crockpot Korean Beef Tacos With Cucumber Slaw - cooking recipe

Ingredients

For the Cucumber Slaw
2 cucumbers (seeds removed)
4 teaspoons rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes (to taste)
For the Korean Beef
2 1/2 lbs lean beef (ribs or other shreddable beef)
1 1/2 cups low sodium soy sauce
1 2/3 cups brown sugar, packed
10 garlic cloves, grated
4 tablespoons ginger, grated
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons canola oil (or other mild vegetable oil)
1 -2 teaspoon crushed red pepper flakes
1 -2 tablespoon chili paste (optional)
For the tacos
16 small flour tortillas
bean sprouts
cilantro
sriracha sauce (for the brave)

Preparation

For Cucumber Slaw:
Slice cucumbers thin as possible and put in a bowl. Add the vinegar, sugar, salt, and crushed red pepper; toss to combine. Set aside until ready to use. (The longer the better).
For the Korean Beef:
Spray crock pot with non-stick cooking spray and add the beef. In a small bowl, mix remaining ingredients and pour over the meat. Cook on low heat for approx 8 hours stirring once or twice. Take meat out of crockpot and shred, and put back into the sauce.
For the tacos:
Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.