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It was when we were on a family vacation in beautiful Traverse City, Michigan that I had my first Korean beef taco (ok my first 6… we went back for more- again, and again that trip, I couldn’t get enough!) The Little Fleet, is a great place to visit for live music and food, and in the summer they host a “fleet” of food trucks with exceptional menu options. If you’re ever in the area, I highly recommend you give them a try!

-Rachel

This recipe is a creation of our own. Perfect to feed a crowd with little fuss, or simply cut the ingredient amounts in half for a family sized portion. It’s everything we love about Korean beef, in super easy crockpot ready style. Also, these ingredients can be found at any grocer, with no need to visit a Korean market. Although we love the inspiring flavors we discover at specialty markets, we keep it convenient because when the craving hits (and it will)…you have to be ready!!

Easily makes 20 tacos…

3½ lbs Flank Steak
2 Tbsp Ginger Paste
½ cup Maple Syrup
2 Tbsp Sriracha
2 tsp Fish Sauce
1 Tbsp Sesame Oil
1 cup Soy Sauce

Place steak into crockpot laying flat.

Mix all other ingredients together in medium bowl.

Pour over beef. Try to situate the steak so it is submersed in sauce. Cook on high for 4 hours or low for 7 hours.

Remove meat and cut across grain into large sections about 3-4 inches long and then shred it, using two forks to pull it apart (it should be extremely tender).

*Sometimes I do this whole step while still in crockpot, but it can scratch your pot!

Place back into crockpot with sauce and serve from there.

I serve my tacos with sliced avocado, a dollop of spicy Greek yogurt (1 cup Greek yogurt with 1 tablespoon sriracha mixed in), a squeeze of fresh lime and thinly sliced purple cabbage.