Korean-Style Beef Tacos

By Reen

Cooking Light June 2012

Ingredients

• 1/3 cup sugar
• 5 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons chile paste (such as sambal oelek)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 12 ounces flank steak, sliced against the grain into thin strips
• 1/8 teaspoon salt
• Cooking spray
• 8 (6-inch) corn tortillas
• Quick Pickled Cabbage
• 3 tablespoons sliced green onions

Preparation

Step 1

1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.
2. Preheat grill to medium-high heat.
3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) 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.