Korean Beef Tacos
Ingredients
- 1 lb ground round
- ¼ cup honey
- ¼ cup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp minced ginger
- ¼ tsp cayenne pepper
- 2 tsp toasted sesame seeds
- 6 fajita-size flour tortillas, heated
- 1 head Bibb lettuce, separated into leaves
Instructions
- Break up beef into a gallon zip-top plastic freezer bag. Combine honey and next 6 ingredients in a small bowl; pour over beef. Squeeze out air, and seal bag. Label and freeze up to 1 month.
- Thaw overnight in refrigerator. Transfer beef mixture to a 4-quart slow cooker. Cover and cook on LOW 3 to 4 hours, stirring once. Or cook beef mixture in a large nonstick skillet 10 to 12 minutes, stirring often.
- Stir, and sprinkle with sesame seeds. Serve beef mixture in tortillas lined with lettuce leaves; fold up like tacos.
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