Korean BBQ Tacos
Ingredients
The beef
-
1 ¼
pounds
thinly sliced beef (such as sirloin or flank steak)
-
¼
cup
soy sauce
-
2
tablespoons
brown sugar
-
3
cloves
minced garlic
-
2
teaspoons
minced fresh ginger
-
½
teaspoon
red chile flakes (optional)
-
to taste
salt and pepper
-
2
teaspoons
vegetable oil
The slaw
-
2
cups
shredded green cabbage
-
1
cup
shredded purple cabbage
-
½
cup
shredded carrots
-
1
tablespoon
lime juice
-
1
tablespoon
olive oil
-
¼
cup
thinly sliced green onions
-
to taste
salt and pepper
The pickled cucumbers
-
1
cup
very thinly sliced cucumbers (small Persian cucumbers recommended)
-
2
tablespoons
rice vinegar
-
½
teaspoon
sugar
-
to taste
salt
The tortillas
Instructions
- Combine soy sauce, brown sugar, garlic, ginger, chile flakes, and salt and pepper in a resealable bag. Add beef, seal, and shake to coat.
- Marinate the beef for at least 15 minutes or up to 2 hours.
- In a small bowl, mix cucumbers, rice vinegar, sugar, and salt. Cover and refrigerate for at least 15 minutes.
- Heat vegetable oil in a large pan over high heat. Add beef in a single layer and cook for 4-5 minutes until cooked through and browned.
- While the beef cooks, prepare the slaw by mixing green cabbage, purple cabbage, carrots, lime juice, olive oil, and green onions in a medium bowl. Season with salt and pepper.
- To assemble, place tortillas on a flat surface. Fill each with approximately ¼ cup slaw and divide the beef evenly. Top with approximately 2 tablespoons of pickled cucumbers and serve.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
291
Total fat
12g
Total carbohydrates
30g
Total protein
17g
Sodium
805mg
Cholesterol
38mg
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