Korean Bulgogi Tacos

By cserumga

202 calories per serving (1 taco)

Ingredients

• 1 can pear nector (11.3 oz) or 1 1/2 cups
• 3/4 cup low-sodium soy sauce
• 1/2 cup packed light brown sugar
• 1/2 cup sliced scallions
• 1/4 cup dry sherry
• 1/4 cup rice vinegar
• 3 Tbsp toasted sesame oil
• 2 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1 flank steak (1.5 - 2 lbs), thinly sliced
• Toasted sesame seeds
• 18 flour tortillas (6-inch)
• Korean chili paste to taste

Details

Cooking time 30mins

Preparation

Step 1

Puree nectar, soy sauce brown sugar, scallions, sherry, vinegar, oil, garlic, and ginger in a blender; pour into a resealable plastic bag.

Add sliced steak to marinade; chill 6 hours or overnight. Discard marinade and pat steak dry.

Preheat double burner grill pan over high. Brush grill pan with oil.

Grill steak, in batches, until charred and cooked through, 1 minute per side. Garnish steak with sesame seeds on tortillas with chili paste and your choice of picked sides.