Crockpot Korean Beef Tacos With Cucumber Slaw

• 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)

1. For Cucumber Slaw:
2. 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).
3. For the Korean Beef:
4. 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.
5. For the tacos:
6. Warm tortillas in the microwave, add shredded beef, cucumber slaw, bean sprouts, and cilanto. If you are feeling brave, top with sriracha.

cucumber, cucumbers, rice vinegar, sugar, salt, red pepper, lean beef, soy sauce, brown sugar, garlic, ginger, rice vinegar, dark sesame oil, canola oil, red pepper, chili paste, tacos, flour tortillas, bean sprouts, cilantro, sriracha sauce

Taken from www.food.com/recipe/crockpot-korean-beef-tacos-with-cucumber-slaw-465654 (may not work)