February 9, 2021
When doing a round of Whole30, it’s inevitable that cravings for certain food types are going to hit. Today, I’m bringing you one of my favorite flavor profiles for anytime you are in need a fake out take out meal. And the best part is you can throw all the ingredients in the crockpot & then forget about it until you are ready to eat!
Ingredients in the Whole30 Korean Beef Tacos
While packed with flavor, these tacos are made with super simple ingredients you likely already have in your pantry or refigerator. The best part? Toss all of this into the crockpot & let your slow cooker work it’s magic.
- Skirt Steak: I like using skirt or flank steak because they are more tender cuts & end up shredding flawlessly.
- Coconut Aminos: Feel Free to use any brand. If not on whole30 you can sub soy sauce or tamari (gluten free soy sauce).
- Pineapple Juice – For Whole30 look for a pineapple juice without added sugars. I buy the cans from Trader Joes.
- Rice Vinegar – The acid to our beautiful sauce.
- Garlic & Ginger – the spices needed to create the flavor we love!
- “Tortillas”: For Whole30, use bibb or butterleaf lettuce leaves to make lettuce cups. Alternative Whole30 options would be jicama tortillas. If not on Whole30, grab your favorite grain free or regular tortilla!
- Toppings: A sweet & Tangy Mango Coleslaw with lime juice, plus a spicy mayo aioli made with whole30 mayo, sriracha, rice vinegar, coconut aminos & garlic powder.
How do you pull beef?
Pulling beef is much easier than it sounds. All you have to do is:
- Once your beefis done cooking in your slow cooker (after 6-7 hours on low, or 3-4 hours on high) you’ll remove the meat with slotted spoon or tongs and place it onto a cutting board.
- Take two forks and pull apart the meat until your beef is fully shredded
- Add your newly pulled beef back to your slow cooker and stir it into your sauce to soak up all of that saucy flavor. Done!
How to store, freeze & reheat BBQ beef
To store: If you have leftover beef, simply store it in an airtight or container and keep it in the refrigerator for up to 4 days.
To freeze: allow the beef to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. Allow the korean beef to thaw in the refrigerator before fully reheating or using it.
To reheat: for a hands-off option you can add the leftover pulled beef to your crock pot and place it on “warm” to warm it back up. Otherwise you can simply reheat it in the microwave or on the stovetop.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap a picture and post it on Instagram using the hashtag #eatingataltitude. And of course be sure to follow Eating At Altitude on Instagram. You can also find me on Facebook and Pinterest. xo!
Whole30 Korean BBQ Beef Tacos or Lettuce Wraps
Equipment
- Slow cooker
Ingredients
Slowcooker Korean BBQ Beef
- 1 1/2 – 2 Lbs skirt steak
- 1/4 c coconut aminos
- 2 tbsp pineapple juice
- 2 tbsp rice vinegar
- 3 garlic cloves
- 1 tsp minced ginger
Mango Slaw
- 3 C Coleslaw mix or shredded cabbage
- 1 C Mango, diced or julienned
- 1/2 C cilantro, chopped
- 1/2 lime. juiced
Spicy Aioli
- 1/2 C Mayo whole30 compliant
- 1 tbsp sriracha
- 1/2 tbsp rice vinegar
- 1/2 tsp garlic powder
- 1 tsp coconut aminos
For Serving
- bibb or butter lettuce for lettuce wraps
- grain free, flour or jicama tortillas for tacos
- Cauliflower or white/brown rice for bowls
Instructions
- To the slowcooker: add all of the beef ingredients. Cook on low for 6-8 hours or high for 3-4.When cooking time has completed, remove beef. Shred using two forks and add back to the slowcooker to allow the beef to soak in the sauce until ready to serve.
- Right before serving: In a bowl, combine all the slaw ingredients.
- For Spicy Aioli, make in advance or right before service. Combine all ingredients in a small bowl. Store in the fridge for up to 5 days.
- Serve shredded beef in lettuce wraps, or as tacos. Top with slaw & spicy Aioli.
