Cinco de Mayo Fusion: Beef Bulgogi Korean Tacos

May 5, 2012

These beef bulgogi Korean tacos featured by Betty Crocker are not your typical Cinco de Mayo dish.  Sirloin steak is marinated with soy sauce, green onions, and a pinch of sugar for 30 minutes before being cooked on the stovetop (if you can grill the steak, that would be even better).  Each taco is then topped with a spicy Asian salsa using the famous sriracha hot sauce and a few sesame seeds.  If you are looking to go in a different direction this Cinco de Mayo, these beef bulgogi Korean tacos are a delicious and unique dish to make.

Beef Bulgogi Korean Tacos


Beef and Marinade:
3 medium green onions, chopped
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
1lb beef top sirloin steak, thinly sliced against the grain

Spicy Salsa:
1/2 cup Old El Paso® Thick 'n Chunky salsa
1/2 teaspoon Sriracha sauce Cilantro Slaw
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons soy sauce
1 cup fresh cilantro sprigs
1/2 cup thinly sliced red onion
2 cups thinly sliced romaine lettuce

Tortillas and Garnish:
8 Old El Paso® flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
1 tablespoon sesame seed


In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.

Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.

Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.

Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.

Makes 8 servings

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