Korean-Style Beef Tacos

May 27, 2023May 27, 20230 16
Korean-Style Beef Tacos - A Delicious Fusion of Korean and Mexican Flavors
in Tacos

Prep

10 min

Cook

10 min

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
4
Calories
437
Sugar
20g
Fat
12g
Korean-Style Beef Tacos are a fun and flavorful twist on traditional Mexican tacos. The marinade for the steak combines sweet and savory flavors, while the kimchi slaw adds a tangy crunch. This recipe is great for those looking to expand their culinary horizons and try something new. Serve these tacos with a side of rice and beans for a complete and satisfying meal.

Instructions

1.In a small bowl, mix together sugar, soy sauce, chili paste, lime juice, sesame oil, and garlic to make a marinade.
2.Place the sliced steak in a zip-top plastic bag and pour in the marinade. Seal the bag and gently massage the steak to ensure that it is coated in the marinade. Refrigerate for at least 2 hours.
3.In a large bowl, toss together napa cabbage, green onions, garlic, rice vinegar, soy sauce, sugar, and chili paste to make a quick kimchi slaw.
4.Heat a large skillet over medium-high heat and coat with cooking spray. Add the steak strips and cook for 3-5 minutes until browned and cooked through.
5.Warm the corn tortillas in the skillet, about 30 seconds per side.
6.Assemble the tacos by filling each tortilla with a few pieces of steak and a spoonful of kimchi slaw.

PROS

Korean-Style Beef Tacos offer a unique and delicious fusion of Korean and Mexican flavors.
The kimchi slaw adds a refreshing crunch, while the steak provides a savory, meaty satisfaction.

This recipe is also quick and easy to make, perfect for a weeknight dinner.

CONS

The use of sugar in the marinade and slaw may be a concern for those watching their sugar intake.
The addition of chili paste may also make this recipe too spicy for some palates.

HEALTH & BENEFITS

While these tacos may not be the most health-conscious, they do offer some nutritional benefits. Lean flank steak is a good source of protein, iron, and zinc.
The kimchi slaw is also low in calories and high in fiber and vitamin C, thanks to the napa cabbage.

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