Freezer Meal Recipes / Dinner / Korean Shredded Beef Tacos

Korean Shredded Beef Tacos

Savory, sweet and with just enough spice our Gluten Free Dairy Free Korean Shredded Beef Tacos cook up with little effort thanks to the slow cooker! These little corn tortillas filled with tender meat set the tone for a delicious and simple fusion-style meal.
12 Servings Meet The Cook Print
Korean Shredded Beef Tacos

Ingredients

  • 3 pounds Beef Roast
  • ¼ cups Honey
  • ⅓ cups Soy Sauce, Gluten Free
  • 10 teaspoons mince Garlic, Cloves
  • 1 cup dice Onion
  • 2 tablespoons peel and mince Ginger, Fresh
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Sesame Oil
  • 1 tablespoon seed and dice Jalapeño
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 24 individual Corn Tortillas

Freezer Containers

  • 3 Gallon Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Mix all ingredients together (except tortillas).
  2. Cook in slow cooker on low for 8-10 hours until fork tender.
  3. Shred and serve on corn tortillas.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix all ingredients together (except tortillas).
  2. Divide among indicated number of freezer bags.
  3. Label and lay bags flat to freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook in slow cooker on low for 8-10 hours until fork tender.
  2. Shred and serve on corn tortillas.

19 Comments

Join the discussion
  1. 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. 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!!!!

    1. Hi! I have used corn tortillas for serving, but you could serve in taco shells, over baked sweet potatoes, on quinoa or rice or on wide rice noodles. Other options are as a hot sandwich filling in gf moo shu wrappers (http://angelaskitchen.com/2008…, gf french bread (http://angelaskitchen.com/2007… or on toasted gf hamburger buns (http://angelaskitchen.com/2012…. I also sautéed some bok choy and kale, heated some of the meat (left over from dinner) and had that for breakfast with a peach one morning. Yum! Hope those ideas help. 🙂

  3. I never thought I would see “Korean” and “Tacos” in the same recipe title. But the marinade does sound delicious!

  4. Not a fan of jalapenos. Never have been. Hubby likes them so he can serve his as a side but could you do a can of hatch green chiles instead? Or just leave them out?

  5. I only put one jalapeño and could barley taste it…but over all it was very good and I will be making it again!

    1. Thanks for the feedback, JanJan! I like my spicy foods to be relatively intense in heat, so if you fall a little more in that camp you could use a Serrano pepper to give it more kick. It’s a couple notches above the Jalapeño heat wise on the Scoville Scale http://foodreference.about.com….

  6. Since this recipe is on one of your paleo freezer menus, you should probably have a disclaimer that the soy sauce and corn tortillas are NOT paleo friendly and should be substituted.

    1. Dusty, we’re aware of that – this recipe is not tagged as Paleo and if it is on a Paleo menu we’d like to correct that. Which menu are you referencing? Thank you!

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