Korean-Style Beef Tacos

Name: Korean-Style Beef Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/3 cup sugar; 5 tablespoons low sodium soy sauce; 1 1/2 tablespoons chili paste (such as sambal oelek); 1 tablespoon fresh lime juice; 1 tablespoon dark sesame oil; 4 garlic cloves, minced; 12 ounces flank steaks (sliced against the grain into thin strips); 1/8 teaspoon salt; cooking spray; 8 corn tortillas (6 inch); 3 tablespoons green onions, sliced; 3 cups napa cabbage, chopped; 2 garlic cloves, crushed; 1/2 cup rice vinegar; 2 tablespoons low sodium soy sauce; 1 tablespoon sugar; 2 teaspoons chili paste

Submitted by DailyInspiration

"A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef."

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Ready In:: 20mins
Ingredients:: 17
Serves:: 4

ingredients

¹⁄₃ cup sugar
5 tablespoons low sodium soy sauce
1 ¹⁄₂ tablespoons chili paste (such as sambal oelek)
1 tablespoon fresh lime juice
1 tablespoon dark sesame oil
4 garlic cloves, minced
12 ounces flank steaks (sliced against the grain into thin strips)
¹⁄₈ teaspoon salt
cooking spray
8 corn tortillas (6 inch)
3 tablespoons green onions, sliced
Quick Pickled Cabbage
3 cups napa cabbage, chopped
2 garlic cloves, crushed
¹⁄₂ cup rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon sugar
2 teaspoons chili paste

directions

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. 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 onions.
To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

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Reviews

These tacos were really good and I loved the unique twist. The quick-pickled cabbage was a great approximation of kimchee. The meat was on the bland side; next time I'll probably marinate it overnight. I served these as specified, but also added a bit of sesame seeds and sriracha sauce. Thanks for sharing this neat fusion recipe!

rpgaymer