Beef Heart Tacos Slow Cooker

Slow Cooker Asian Beef Tacos

Alexandra Rowley/Woman's Day

Soy sauce, honey, garlic, ginger and cinnamon create an Eastern-flavor-tinged sauce that's scrumptious on beef—and an ideal contrast for slaw seasoned with rice vinegar and cilantro. Serve as tacos or on slider-size mini-buns as an appetizer.

Cal/Serv: 542

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 8 hours 15 mins

1/4 c. low-sodium soy sauce

1/4 c. honey

6 clove garlic

1 tbsp. Grated Ginger

1 tsp. chili garlic sauce

1/4 tsp. ground cinnamon

1 1/2 lb. flank steak

4 scallions

1/2 small head iceberg lettuce

1/2 c. fresh cilantro leaves

1 tbsp. rice vinegar

8 small flour tortillas

Toasted sesame seeds (optional)

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In a 5- to 6-qt slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. Cover and cook until the meat is tender and shreds easily, on low for 7 to 8 hours or on high for 5 to 6 hours.
Fifteen minutes before serving, thinly slice the scallions lengthwise. In a bowl, toss the lettuce, scallions, cilantro and vinegar. Serve the beef in the tortillas and top with the lettuce mixture. Sprinkle with the sesame seeds, if using.

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