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Asian Beef and Cucumber Slaw Tacos_SAC (15)This recipe was inspired from a post I found on Pinterest. Ah….pinterest….how I love thee. Seriously – what did I do before Pinterest? Every night I lay in bed and play on the Pinterest app on my iPhone – there is nothing better than it. Seriously. I get so many ideas for recipes, decorating, fitness (which I never do….but I still get inspired) and so on and so on. This recipe is adapted from the blog “Confessions of a Foodie Bride” http://www.jasonandshawnda.com/foodiebride/archives/8582 – great blog and recipes btw!

I made this dish last week on a night I knew I was going to be at work late – so when I got home from work I would have easy dinner prep. Love a crockpot meal – so incredibly convenient.

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First things first – this is what you’ll need: beef shoulder (the original recipe calls for short ribs – which I love – but I don’t think that high of quality of meat is best used in a crockpot meal), soy sauce, rice wine vinegar, red pepper flakes, sesame oil, brown sugar (I had dark on hand so that’s what I used), seedless cucumber, onion, ginger and garlic (or ginger garlic paste like I had), salt, and small flour tortillas.

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Get the marinade started by combining the 14 ounce bottle of soy sauce, 2 t. sesame oil, 1/4 c. rice wine vinegar, 2 t. crushed red peppers (less if you like it less spicy), 2 T. ginger garlic paste (or 1.5 T. garlic and .5 T. ginger) and 1/4 c. brown sugar. Use a whisk and mix the marinade together.

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Cut the meat into larger size chunks – mine were probably 3/4″ or 1″ each – and place into the marinade in the crockpot. Cover with the lid and place on low for 6-8 hours.

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Asian Beef and Cucumber Slaw Tacos_SAC (3)Asian Beef and Cucumber Slaw Tacos_SAC (4)Next: slice 3/4 of the cucumber into thin slices, slice 2 small white onions into thin half moon slices – and combine in a large Tupperware. Combine with 1/4 cup rice wine vinegar, 1 t. red pepper flakes, and 1/2 t. salt – mix and cover with a lid and let sit in the fridge until ready to use.

Fast forward 8-10 hours – and dinner is ready! Shred the beef in the sauce and place onto small flour tortillas. Top with the cucumber slaw and eat.

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The flavors are really good – actually – the beef is really delicious. I love beef cooked like this – typically I prefer it cooked in the Dutch oven – but the crockpot is so convenient. The beef in combination with cucumber slaw is savory, sweet, and refreshing at the same time. Really delicious. And different – which is always nice to try.

One thing I really loved about the slaw – the onions weren’t very “onion-ey” because they had become pickled in the vinegar – which is great because the slaw then did not overpower the beef.

Highly recommend if you are looking for something different, something easy, and something delicious – enjoy!

Asian Beef Tacos with Cucumber Slaw
Serves 4-6


For crockpot beef:
2.5 lb beef shoulder
14 ounces soy sauce
1/4 cup rice wine vinegar
2 teaspoons sesame oil
2 teaspoons red pepper flakes
1/4 cup brown sugar
For cucumber slaw:
1 medium english cucumber (seedless) slices – about 1.5 cups
2 small white onions (1 cup)
1/4 cup rice wine vinegar
1 t. red pepper flakes
1 t. salt
Small flour torillas


  1. Spray the crockpot with cooking spray to avoid anything sticking. Make the marinade by combining the soy sauce, rice wine vinegar, sesame oil, red pepper flakes, and brown sugar. Use a whisk to combine the ingredients in the crockpot. 
  2. Cut the beef into 3/4″ – 1″ pieces and place into the marinade in the crockpot. Cook on low for 6-8 hours, until tender and able to easily shred the beef.
  3. Make the cucumber slaw by thinly slicing the cucumber and onions and combining in a large Tupperware with the rice wine vinegar, salt, and red pepper flakes. Cover and refrigerate anywhere from 1 – 8 hours.
  4. To assemble the tacos: shred the beef in the asian sauce; place shredded beef on small flour tortillas; and top with 1/4 cup or more of the cucumber slaw.