Crockpot Korean Beef Tacos With Cucumber Slaw

Genuine Food truck fare - from the most excellent food blog, "My Life as a Mrs" - http://www.mylifeasamrs.com/2011/09/crockpot-korean-beef-tacos.html

• Ready In: 8 hrs 15 mins
• Serves: 16

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)

Directions

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.