Slow-Cooker Mongolian Skirt Steak Tacos

Name: Slow-Cooker Mongolian Skirt Steak Tacos
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 2 servings
Ingredients: 1/2 cup reduced-sodium soy sauce; 1 cup beef or chicken broth, plus more as needed; 1/4 cup brown sugar (light or dark), packed; 1 tablespoon tahini; 4 scallions, finely chopped; 4 cloves garlic, crushed; One 2-inch piece ginger, thinly sliced; 1 pound skirt steak; 1 1/2 cups green or purple cabbage, finely shredded; 2 tablespoons sour cream; Juice of 1 lime; 1/2 teaspoon smoked paprika; 6 small flour tortillas; 1 1/2 cups cooked rice, for serving

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Level: Easy

Total: 8 hr 25 min
Active: 25 min

Yield: 2 servings

One of the best things about this recipe is filling your house with the smell of a delicious dinner that's just on the horizon. All you have to do is make a sauce, and then toss it along with the steak into your slow cooker. A few hours later you have delicious, aromatic, tender skirt steak. Like the term Mongolian barbecue, the dish we commonly know as Mongolian beef was popularized by Taiwanese and later American Chinese restaurants. The steak in this recipe is loosely based on those versions, with the addition of tahini for richness and depth of flavor. Here we serve the melting tender beef with rice and cabbage slaw in tacos, although you can enjoy it more traditionally just over rice if you prefer.