Categories: Asian

Ingredients

• Steak:
• 1 1/4 lbs. flank steak, trimmed and cut across the grain into 4 pieces
• 1/4 cup soy sauce
• 1 tsp toasted sesame oil
• 1/4 cup chopped yellow onion
• 3 garlic cloves, crushed
• 1 tbsp. light brown sugar
• 1/2 tbsp. grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• Slaw:
• 2 cups cucumber matchsticks
• 1 cup shredded carrots
• 1 1/2 tbsp. rice vinegar
• 1 tsp toasted sesame oil
• 1/4 tsp kosher salt
• Tacos:
• 12 corn tortillas
• 2 tbsp. gochujang
• 1 cup chopped green leaf or romaine lettuce
• 1 scallion, sliced
• 12 lime wedges, for serving

Directions

1. For the steak: Place the beef in a large container. In a small bowl, combine the soy sauce, sesame oil, onion, garlic, brown sugar, ginger, and pepper flakes. Pour the marinade over the beef and refrigerate overnight for best results.

2. Transfer the beef and marinade to a slow cooker. Cover and cook on LOW 8 hours, until the meat is very tender and easily shreds with 2 forks. Reserve 1/4 cup of the liquid from the slow cooker and discard the rest. Transfer the meat to a cutting board, shred with 2 forks, and return it to the slow cooker with the reserved liquid.

3. For the slaw: In a medium bowl, combine the cucumber, carrots, vinegar, sesame oil, and salt.

4. For the tacos: Heat the tortillas by putting them over a gas flame for 30-60 seconds per side. Place 2 tortillas on each of 6 plates. Divide the lettuce among the tortillas and top each with 1/4 cup beef, 1/2 tsp gochujang, and 1/4 cup slaw. Divide the scallion among the tacos and serve with lime wedges on the side.

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