Menus and recipes are new and improving! Learn what's happening with OAMM

Swap Ready

Gluten Free Dairy Free Korean Shredded Beef Tacos

(Angela)  Is your family as excited about the Olympics as ours is?  We don’t watch a lot of TV, but as soon as it is Olympic time, we go crazy!  I even made Winter Olympic Cupcakes for a birthday two years ago.  This Friday is the opening ceremonies for this year’s Summer Olympics in London and our family is planning on a family night watching the ceremonies and having a fun fusion meal together.  The meal will have different styles of foods, flavors, and tastes from different cultures blended together in a harmonious whole.  Just like the Olympics, eh?  Gluten Free Dairy Free Korean Shredded Beef Tacos fits perfectly into our theme as the main part of our fusion Olympic meal.  I plan on serving them with homemade kimchi, Cilantro Cashew Salad and fresh mangos.  I can’t wait!  Does your family do anything special to celebrate the Olympics?

Gluten Free Dairy Free Korean Shredded Beef Tacos

Author/Source:

Angela @ onceamonthmeals.com, Adapted from Stephanie @ crockpot365.bologspot.com

Ingredients:

  • 3 pounds beef roast
  • 1/2 cups brown sugar
  • 1/3 cup gluten free soy sauce
  • 10 cloves garlic
  • 1 cup onion, diced
  • 2 tablespoon peeled and grated fresh ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon jalapeño, seeded and minced

Directions:

Put all ingredients into a slow cooker.  Cover and cook on low for 8-10 hours.  Shred with two forks.  Serve on warmed corn tortillas.

Freezing Directions:

Put all ingredients into a gallon sized freezer bag.  Remove as much air as possible, seal, label and freeze.

To serve:  Thaw. Put into slow cooker. Cover and cook on low for 8-10 hours.

Servings:  12

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

8 Responses to “Gluten Free Dairy Free Korean Shredded Beef Tacos”

  1. Terri says:

    LOVED THIS! I cooked just as recipe says and served it with coleslaw, avocados and fresh mangos! So good…ate it for dinner, breakfast and lunch!!

  2. Ashley says:

    I was just curious how it’s recommended we eat the meat? Soft corn taco shells? I appreciate Terri’s comment about what she ate with it! I just froze this meal a few days ago and it smelled FABULOUS, I can’t wait to cook it!!!!

  3. Ashley says:

    sorry— I do see here is says tortillas. (Though not on my printed recipe)… any other suggestions, though? THANKS!

  4. [...] beef, and the use of tortillas from Mexican cuisine and combining them to create something like Korean Shredded Beef Tacos. Here you have all the flavors of pad thai – chicken, peanut, green onions, lime, etc. [...]

  5. Tarra McCannell says:

    I made extra sauce and put this on rice noodles with kimchi and sautéed baby bok choy. So good!

Leave a Reply

After hitting submit your comment will await moderation.