Categories: Asian
Ingredients
- Steak:
- 1 1/4 lbs. flank steak, trimmed and cut across the grain into 4 pieces
- 1/4 cup soy sauce
- 1 tsp toasted sesame oil
- 1/4 cup chopped yellow onion
- 3 garlic cloves, crushed
- 1 tbsp. light brown sugar
- 1/2 tbsp. grated fresh ginger
- 1/2 tsp crushed red pepper flakes
- Slaw:
- 2 cups cucumber matchsticks
- 1 cup shredded carrots
- 1 1/2 tbsp. rice vinegar
- 1 tsp toasted sesame oil
- 1/4 tsp kosher salt
- Tacos:
- 12 corn tortillas
- 2 tbsp. gochujang
- 1 cup chopped green leaf or romaine lettuce
- 1 scallion, sliced
- 12 lime wedges, for serving
Directions
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For the steak: Place the beef in a large container. In a small bowl, combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and pepper flakes. Pour the marinade over the beef and refrigerate overnight for best results.
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Transfer the beef and marinade to a slow cooker. Cover and cook on LOW 8 hours, until the meat is very tender and easily shreds with 2 forks. Reserve 1/4 cup of the liquid from the slow cooker and discard the rest. Transfer the meat to a cutting board, shred with 2 forks, and return it to the slow cooker with the reserved liquid.
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For the slaw: In a medium bowl, combine the cucumber, carrots, vinegar, sesame oil, and salt.
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For the tacos: Heat the tortillas by putting them over a gas flame for 30-60 seconds per side. Place 2 tortillas on each of 6 plates. Divide the lettuce among the tortillas and top each with 1/4 cup beef, 1/2 tsp gochujang, and 1/4 cup slaw. Divide the scallion among the tacos and serve with lime wedges on the side.