This recipe for Korean BBQ Tacos is marinated and seared beef layered with cabbage slaw and marinated cucumbers, all tucked into warm flour tortillas. A reimagined take on taco night that's a real crowd pleaser!
1 1/4poundsthinly sliced beefsuch as sirloin or flank steak
1/4cupsoy sauce
2tablespoonsbrown sugar
3clovesof minced garlic
2teaspoonsminced fresh ginger
1/2teaspoonred chile flakesoptional
salt and pepper to taste
2teaspoonsvegetable oil
For the slaw:
2cupsshredded green cabbage
1cupshredded purple cabbage
1/2cupshredded carrots
1tablespoonlime juice
1tablespoonolive oil
1/4cupthinly sliced green onions
salt and pepper to taste
For the pickled cucumbers:
1cupvery thinly sliced cucumbersI use the small persian cucumbers
2tablespoonsrice vinegar
1/2teaspoonsugar
salt to taste
8small flour tortillas.
Instructions
In a resealable bag combine the soy sauce, brown sugar, garlic, ginger, chile flakes and salt and pepper to taste. Add beef, seal the bag, and shake to coat the meat in the marinade.
Marinate the meat for at least 15 minutes or up to 2 hours.
In a small bowl, combine the cucumbers, rice vinegar, sugar and salt to taste. Cover and refrigerate for at least 15 minutes, or up to 4 hours.
Heat the vegetable oil in a large pan over high heat. Add the beef in a single layer and cook for 4-5 minutes until beef is cooked through and starting to brown.
While the beef is cooking, make the slaw. In a medium bowl, combine the green cabbage, purple cabbage, carrots, lime juice, olive oil and green onions. Toss until thoroughly mixed. Season to taste with salt and pepper.
To assemble place 8 flour tortillas on a flat surface. Fill each tortilla with approximately 1/4 cup slaw and evenly divide the beef over the tortillas. Top each taco with approximately 2 tablespoons of pickled cucumbers and serve.