Slow Cooker Korean Beef tacos
Absolutely wonderful. Tried this last night and husband wanted for breakfast.....www.slenderkitchen.com
Slow Cooker Korean Beef Tacos
Servings: 10
Serving Size: 1/2 cup beef or 2 tacos with slaw
Nutritional Information: 207.9 calories, 6.5 g of fat, 2.7 g of carbohydrates, 3.1 g of fiber, 17.4 g of protein
Weight Watchers® PointsPlus®: 5 *
Ingredients
2 pounds beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds
Instructions
1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
2. Add the beef and garlic to the crock pot and cover with the sauce.
3. Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.
4. Finish shredded the beef and serve over warm corn tortillas with jicama slaw.
To make the slaw
1. Combine half a bag cole slaw mix, 1/4 chopped cilantro, 1/4 cup diced red onion, 2 tbsp peanut dressing, 1 tsp Asian hot sauce, and the juice of two limes. Mix together and serve on the side or on top of the taco itself.
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Slow Cooker Korean Beef Tacos
Servings: 10
Serving Size: 1/2 cup beef or 2 tacos with slaw
Nutritional Information: 207.9 calories, 6.5 g of fat, 2.7 g of carbohydrates, 3.1 g of fiber, 17.4 g of protein
Weight Watchers® PointsPlus®: 5 *
Ingredients
2 pounds beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds
Instructions
1. Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
2. Add the beef and garlic to the crock pot and cover with the sauce.
3. Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.
4. Finish shredded the beef and serve over warm corn tortillas with jicama slaw.
To make the slaw
1. Combine half a bag cole slaw mix, 1/4 chopped cilantro, 1/4 cup diced red onion, 2 tbsp peanut dressing, 1 tsp Asian hot sauce, and the juice of two limes. Mix together and serve on the side or on top of the taco itself.
* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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Replies
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Have made this several times...very very good! The only thing I am confused is the serving size. For the nutrition info posted..i'm assuming you have to add on additional calories if your using the tortillas and the slaw. Anyone know?0
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Have made this several times...very very good! The only thing I am confused is the serving size. For the nutrition info posted..i'm assuming you have to add on additional calories if your using the tortillas and the slaw. Anyone know?
Confusing but this came from allrecipes for 2 tacos for a serving size ... Hope this helps
Amount per serving
Calories: 270
Fat: 6.3g
Saturated fat: 1.6g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.4g
Protein: 18.1g
Carbohydrate: 37.1g
Fiber: 3g
Cholesterol: 21mg
Iron: 1.3mg
Sodium: 568mg
Calcium: 95mg0 -
Yum. Now I want this.0
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