Korean Style Beef Tacos
Total Steps
4
Ingredients
19
Tools Needed
1
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Culinary EnvyIngredients
- 1/3 cup sugar
- 5 tablespoons soy sauce, lower-sodium
- 1 1/2 tablespoons chile paste
- 1 tablespoon lime juice, fresh
- 1 tablespoon sesame oil, dark
- 4 cloves garlic, minced
- 12 ounces flank steak, sliced against the grain into thin strips
- 1/8 teaspoon salt
- cooking spray
- 8 corn tortillas, 6-inch
- 3 tablespoons green onions, sliced
- 1 yellow heirloom tomato, chopped(optional)
- 3 cups Napa cabbage, chopped
- 2 cloves garlic, crushed
- 1/2 cup rice vinegar
- 2 tablespoons soy sauce, lower-sodium
- 1 tablespoon sugar
- 2 teaspoons chile paste
- 1 onion, small, chopped(optional)
Instructions
Step 1
Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes (can marinate longer, if so desired).
Step 2
Preheat grill to medium-high heat.
Step 3
Prepare Quick Pickled Cabbage Recipe. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Add onion, if you are using one. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes (I refrigerated it, magazine didn’t specify).
Step 4
Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt (I just grilled the slices without the skewers). Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with green onions and tomato (if using).