Korean Bulgogi Tacos

By Janes_kitchen

Ingredients

• PUREE:
• 1 can pear nectar (11.3 oz or 1 1/2 C)
• 3/4 C soy sauce
• 1/2 C packed light brown sugar
• 1/2 C sliced scallions
• 1/4 C each dry sherry & rice vinegar
• 3 TBL toasted sesame oil
• 2 TBL each minced garlic & ginger
• ADD:
• 1 flank steak (1 1/2-2 LBS) - thinly sliced
• 16 flour tortillas (6-inch)
• Korean chili paste to taste

Details

Preparation time 30mins

Preparation

Step 1

PUREE: all puree ingredients - in blender
Pour into resealable plastic bag

ADD: sliced steak to marinade
chill 6 hrs or overnight
discard marinade
pat steak dry

PREHEAT double-burner grill pan over high
brush grill pan w/ oil

GRILL: steak, in batches until charred & cooked through 1 min. pr side
garnish steak w/ sesame seeds
serve on tortillas w/ chili past & your choice of sides