Korean Beef Tacos

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons soy sauce

  • 2

    tablespoons plus 2 teaspoons toasted sesame oil

  • 1

    tablespoon packed light brown sugar

  • 3

    cloves garlic, finely chopped

  • 1

    1 -pound skirt steak, cut crosswise into thirds

  • Vegetable oil, for the grill pan

  • 1

    bunch scallions

  • 1/3

    cup mayonnaise

  • 2

    teaspoons gochujang (Korean chile paste) or Sriracha,

  • plus more to taste

  • 1

    cup kimchi, cut into strips

  • 1

    firm pear, finely chopped

  • 12

    6 -inch corn tortillas

  • 2

    cups mixed Asian greens (2 ounces) or other lettuce

Directions

Whisk the soy sauce, 1 tablespoon sesame oil, the brown sugar and garlic in a shallow dish. Add the steak and turn to coat. Let marinate at room temperature, 20 minutes. Brush a large grill pan with vegetable oil and heat over medium-high heat. Remove the steak from the marinade (do not pat dry) and grill 2 to 3 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the scallions with 2 teaspoons sesame oil. Grill, turning, until charred, about 4 minutes; transfer to the cutting board and cut into 1-inch pieces. Slice the steak against the grain; toss with any collected juices. Whisk the mayonnaise and gochujang in a small bowl. Toss the kimchi, pear and the remaining 1 tablespoon sesame oil in another bowl. Lightly char the tortillas over a gas burner, about 20 seconds per side (or microwave as the label directs). Serve the steak and scallions in the tortillas with the greens, spicy mayonnaise and kimchi-pear mixture.

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