Asian Beef Tacos

Wow, it's been months since I last posted! Matt, Melissa...where are your recipes? Haha, I know I've been bugging you guys to add something- sorry!

Last week Dave and I helped our friend Theresa paint her living room. We brought over some ingredients and ran the crock pot all day so we would be rewarded for our hard work with a delicious meal! (recipe serves 4)
Ingredients:
1/4 cup low-sodium soy sauce
1/4 cup honey
6 cloves garlic, finely chopped
1 Tbsp grated ginger
2 tsp chili garlic sauce
1/4 tsp ground cinnamon
1 1/2 lb flank steak, cut crosswise into 2 1/2 inch strips
4 scallions, cut into 2 1/2 inch pieces
1/2 small head lettuce, thinly sliced (about 4 cups)
1/2 cup fresh cilantro leaves (we omitted this since we did not have any cilantro)
1 Tbsp rice vinegar
8 small flour tortillas
Toasted sesame seeds

Directions:
1. In a 5- to 6- quart slow cooker, combine the soy sauce, honey, garlic, ginger, chili garlic sauce and cinnamon. Add the beef and turn to coat. (it doesn't look like much liquid, but trust me, it's fine!) 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.
2. 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.

This recipe was juicy and delicious (we kept trying to savor the "precious juice" that was left in the crock pot!)


Sorry for the poor cell phone photo! We'll definitely make this again soon, so we'll update with a better pic.