Quick and easy Korean Beef Tacos
Ever had Korean Beef Tacos? I hadn’t either until last weekend, and now I’m hooked. I can’t wait to make them again. I’ve heard about these tacos for quite a while now. They were made super popular by a food truck in L.A. called Kogi Korean BBQ To Go, and are now almost a staple in the world of food trucks. I have to say, now I can understand what all the fuss is about. I’m sure the real deal is even better than my version, and mine are pret-ty darn good.
I love the way you get the savory flavor of the tender strips of beef but at the same time you get the bitter crunch of the slaw. A match made in heaven. And the whole thing was just enough out of our normal, everyday tacos that it made our whole meal time an event. I really love when that happens. I know we will be enjoying this one even more (and more often) once the weather warms up .
The slaw just may be my favorite part of this entire meal. I ate a bowl of it after dinner was over because I just couldn’t get enough. I think it tastes better after it’s had some time to marinate so the flavors can meld, so try to make it at least an hour or two before you plan to have dinner and then refrigerate until time to serve.
A few notes about the ingredients: I think the sriracha hot sauce is a key flavor in this recipe. I used the Ka-me brand sriracha sauce from the Asian section of my grocery store. It’s made with a short list of all natural ingredients, while another more popular brand did not.
Korean Beef Tacos
2 lb beef skirt steak
1/2 cup soy sauce or Bragg’s Liquid Aminos
1/2 cup honey
1/3 cup rice wine vinegar
1/4 cup toasted sesame oil (or plain sesame oil)
4 cloves of garlic
4 green onions, thinly sliced
1 teaspoon freshly grated ginger
zest of 1 lime
1 small head of Napa Cabbage, thinly sliced
6 green onions, thinly sliced
4 tablespoons fresh cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce
1 tablespoon extra virgin olive oil
you’ll also need:
tortillas, either corn or flour
sriracha sauce for drizzling over the top
chopped cilantro to add to finished taco. if you love it as much as I do
Cut skirt steak against the grain into 1/2″ wide strips. Place beef and the remaining ingredients for marinade in a bowl and stir well. Cover and refrigerate for at least 4 hours, or overnight.
Heat a 12″ skillet over medium high heat. Discard marinade and place beef strips into hot skillet. Cook until done, about 5-8 minutes. Remove from heat.
To make the slaw:
Place cabbage in a large bowl. In a smaller bowl combine the remaining ingredients, stirring well. Pour over the cabbage, then toss to combine.
To assemble tacos:
Heat each tortilla in a dry, hot pan over medium high heat. Add a portion of beef and top with slaw. Drizzle the top with sriracha sauce.
Recipe adapted from: Food for My Family.