This is the final post about this Korean beef/cucumber slaw, I promise!
Here is the recipe for the crockpot Korean beef that my family used. I reduced the brown sugar, and we didn’t use the full five pounds of beef, but otherwise we stuck to the recipe.
This just seemed like the simplest way to finish up the last of the beef, once we had run out of tortillas. Besides, with fewer carbs, this is healthier, right?
Unlike a lot of salads, this salad is very satisfying, due to the nice amount of beef I added. The rice vinegar added some wonderful tanginess that kept the vegetables interesting.
I may have eaten this for lunch for three days in a row.
mini sweet peppers, sliced
crushed red pepper flakes
Toss the lettuce, carrot, and cucumber in a bowl. Add the Korean beef, cilantro, and red pepper flakes. Drizzle a little rice vinegar over the salad and enjoy!