I had this recipe starred for so long, I am so glad I finally made it ! My house smelled like PF Chang’s in no time! It smelled just like Mongolian beef – delicious! Max loved it too!
For the beef: 5 lbs. beef short ribs or any roast cut
1 (10 oz.) bottle low sodium soy sauce
1 cup packed brown sugar
6 cloves garlic, minced or pressed
4 tbsp. ginger, grated
6 tbsp. rice vinegar
2 tbsp. sesame oil
2 tbsp. vegetable or olive oil
~1 cup water (optional)
For the cucumber slaw: 1 cucumber (seedless recommended)
Thinly sliced red onion
1/2 tsp. salt
2 tbsp. rice vinegar
crushed red pepper flakes to taste
To assemble:small tortillas
Greek yogurt (or sour cream)
1. To make the cucumber slaw, slice the cucumber very thinly and sprinkle with salt. (The slicing can be done on a mandolin.) Place the cucumber slices in a colander set over a bowl and allow to sit for 1 hour. Shake additional water from the colander and pat the cucumber slices with paper towels to remove excess liquid.
2. Transfer cucumber slices to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use. (Leftovers will become less crunchy over time. Pour off any accumulated liquid when serving leftovers and toss with an additional 1-2 teaspoons vinegar to taste, if necessary.)
3. To make the Korean beef for the tacos, spray your slow cooker crock with non-stick cooking spray and add the beef.
4. In a medium bowl, whisk soy sauce, sugar, and vinegar with the garlic, ginger, and oils. Pour over the ribs in the slow cooker. If liquid level looks low, add about 1 cup of water. Cook on low for 8 hours.
5. To serve, shred the meat with two forks and toss with a small amount of the cooking liquid. Warm the tortillas and top with beef, cucumber slaw, cilantro, bean sprouts, Greek yogurt, and lime.