1-1/2 lb. flank steak, cut crosswise into 2-1/2-inch thick strips
4 scallions, cut into 2-1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced (about 4 cups)
1/2 c. fresh cilantro leaves
1 tbsp. rice vinegar
8 small flour tortillas
toasted sesame seeds (optional)
Instructions
In a 5-to-6-qt. slow cooker, combine the soy sauce, honey, garlic,
ginger, chili garlic sauce and cinnamon. Add the beef and turn to
coat. Cover and cook until the meet is tender and shreds easily, on
low for 7 to 8 hours or on high for 5 to 6 hours.
Fifteen minutes before serving, thinly slice the scallions lengthwise.
In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the
beef in the tortillas and top with the lettuce mixture. Sprinkle with the
sesames seeds, if using.
Originally Submitted
7/16/2017
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