Slow Cooker Mongolian Beef Tacos

Slow Cooker Mongolian Beef Tacos

 

1 1/2 lbs thinly sliced flank steak

1/4 cup cornstarch

1 Tbsp vegetable oil

4 tsp Christopher Ranch minced garlic, in water

1 inch knob fresh ginger, peeled and minced

3/4 cup water

3/4 cup soy sauce

3/4 cup light brown sugar, packed

2 tsp Sriracha

1 cup shredded carrots

 

Toppings:

Pickled cucumber

Pickled Jalapeno

Sliced radishes

Fresh cilantro

Shredded cabbage

Bean sprouts

Siracha

Lime wedges, for squeezing

Tortillas, for serving

 

Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.

To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha. Stir to combine.

Add in coated flank steak and carrots and stir again until everything is coated in the sauce.

Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.

Serve in tortillas with your favorite toppings and lime wedges.