Korean Food Truck Tacos
7
Points®
Temps total: 12 h 15 min • Préparation: 15 min • Cuisson: 6 h • Portions: 8 • Difficulté: Facile
Serve these steak tacos with Korean hot sauce (gochujang) for just the right amount of heat.
Ingrédients
Low sodium soy sauce
¼ cup(s)
Water
2 tbsp(s)
Garlic
3 clove(s), large, minced
Ginger root
1 tbsp(s), minced, and peeled
Honey
1 tbsp(s)
Dark sesame oil
2 tsp(s)
Uncooked lean beef round
24 oz, 1 (1 1/2-pound) top round steak (London broil), trimmed
Carrots
1 cup(s), matchstick cut
Radishes
3 large, cut into thin matchsticks
Scallions
2 medium, thinly sliced on diagonal
Unseasoned rice vinegar
3 tbsp(s)
Table salt
½ tsp(s)
6 inch flour tortilla
16 item(s), warmed
Gochujang hot pepper paste
8 tsp(s), or sriracha, to taste
Cucumber
2 large, cut lengthwise into very thin slices
Cilantro
8 sprig(s), for serving
Lime
1 wedge(s), cut into 8 wedges
Instructions
1
In a large zip-close plastic bag, combine soy sauce, 2 tbsp water, garlic, ginger, honey, and sesame oil. Add beef and turn to coat. Squeeze out air and seal bag. Refrigerate 6 to 8 hours, turning bag over once or twice.
2
Transfer beef with marinade to a 5- or 6-qt slow cooker. Cover and cook until beef is fork-tender, 6 to 7 hours on Low.
3
Meanwhile, to make slaw: In a medium bowl, toss together carrots, radishes, scallions, vinegar, and salt.
4
With two forks, shred beef in slow cooker; stir until coated with cooking juices.
5
Lay tortillas on a work surface. Spread 1/2 tsp gochujang along center of each tortilla. Spoon 1/4 cup shredded beef over gochujang. Drizzle with pan juices; top each taco with 3 tbsp slaw, a few slices cucumber, and a few cilantro leaves. Serve with lime wedges or squeeze juice over top.
6
Per serving: 2 tacos
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