Another Korean Beef Taco?

From My Kitchen Addiction

For the shredded beef:

·       2 pounds beef roast (I actually used flank steak, but any cut that is good for roasting will work)

·       5 green onions (white and green parts), thinly sliced

·       1/3 cup low sodium soy sauce

·       1/3 cup rice vinegar

·       1/4 cup dark brown sugar

·       1 tablespoon fresh ginger, peeled and minced

·       4 cloves garlic, minced

·       1/8 teaspoon red pepper flakes

For the cabbage slaw:

·       1/4 head of cabbage (about 1/2 pound) thinly sliced

·       2 large carrots, shredded

·       3 green onions (white and green parts), thinly sliced

·       Handful cilantro (about 2 tablespoons), chopped

·       1/2 cup rice vinegar

·       1/4 cup dark brown sugar

·       1 lime, zest and juice

·       1 tablespoon canola oil

·       1 teaspoon dark sesame oil

·       Hot pepper sauce or sriracha, to taste (about 1/2 teaspoon)

To complete the tacos:

·       Tortillas

·       Toasted sesame seeds (optional)

·       Lime wedges (optional)

Begin by searing the beef on all sides in a large skillet over medium-high heat.  Transfer the beef to the slow cooker.

In a mixing bowl, whisk together the green onions, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes.  Pour the mixture down over the beef in the slow cooker. Cook on low for about 6 – 8 hours, until the beef is tender and pulls apart easily.

Meanwhile, prepare the cabbage slaw (this can be done the night before, if desired). In a large mixing bowl, combine the cabbage, carrots, green onions, and cilantro.  In a separate microwaveable bowl, combine the rice vinegar and brown sugar.  Microwave for about 30 seconds and then stir to make sure the sugar has dissolved completely. Whisk in the lime zest, lime juice, canola oil, dark sesame oil, and hot pepper sauce. Pour the sauce down over the cabbage mixture and toss to combine. Cover and refrigerate for at least 1 hour prior to serving.

About 30 minutes before serving, remove the beef from the slow cooker, and use two forks to shred it and pull it apart. Return the shredded beef to the slow cooker and continue to cook with the lid off for an additional 30 minutes.

If desired, top the shredded beef with some toasted sesame seeds, and serve with warm tortillas and lime wedges.

- See more at: http://www.mykitchenaddiction.com/2011/03/korean-shredded-beef-tacos/?utm_source=rss&utm_medium=rss&utm_campaign=korean-shredded-beef-tacos#sthash.ysw0qVvA.dpuf

Notes from Jill's Kitchen: Okay, so now that I have stumbled on this recipe, I think that this is the recipe I have used in the past, not this other one I had in my archives. I just don't know. They're similar, so does it really matter? In the end, probably not...