Ingredients

The following ingredients have 4 Servings
  • 1 cup beef broth
  • ½ cup reduced sodium soy sauce
  • ½ cup brown sugar
  • 4 garlic cloves, (minced)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon hot sauce, (or to taste)
  • 3 pounds boneless beef chuck, (cut into 3 to 4 chunks)
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 large onion, (thinly sliced)
  • 8 to 10 flour tortillas
  • 1/2 cup sour cream
  • 3 cups lettuce
  • 1 carrot, (shredded)
  • 1 cup shredded red cabbage

Instruction

  • In a large bowl, whisk together beef broth, soy sauce, brown sugar, garlic, oil, vinegar, ginger, sriracha and pepper.
  • Place meat and onion in the slow cooker and stir in the prepared beef broth mixture.
  • Cover and cook on low for 7 to 8 hours or high heat, 3 to 4 hours. The meat should be very tender but retain shape.
  • In a small bowl, whisk together the corn starch and water. Stir the mixture into the beef broth and continue to cook for 30 minutes or until thickened.
  • Remove beef and shred it; place it back in the slow cooker and stir around.
  • Prepare your tacos by spreading a tablespoon of sour cream on each tortilla.
  • Add lettuce, shredded carrots, and cabbage.
  • Top with meat mixture and serve immediately.