Tacos are life! Get ready to have Taco Tuesday at your home, make some great ones all by yourself. Tacos are getting more and more versatile, new ingredients, new flavor profiles, and most definitely other cultures are getting involved. So, yes. Korean Beef Tacos! I’ve tried them recently while wanting to find something new to eat, and I loved them! So, of course, I had to make some at home, and I never looked back. They are now an official staple of my kitchen, a weekday go-to. I’m positive that you will love them too, and hold on to the recipe. Beware, the beef requires to be marinated for 4 to 12 hours, so start your prep early!
What you’ll need:
- 1 1/2 lbs flank steak
- 12 to 14 small flour tortillas
- 1 small purple cabbage, shredded
- 1/2 bunch cilantro leaves, chopped
Sriracha Mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 2 tsp freshly squeezed lime juice
Marinade:
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp fresh ginger
- 2 tsp vegetable oil
- 2 cloves garlic, minced
In a large bowl, combine all ingredients for the marinade. Cut the beef into bite size pieces, and add to the bowl. Cover and refrigerate for a minimum of 4 hours to overnight.
In another bowl, add all ingredients for the taco sauce, stir well. Heat a large pan over high heat. Add the beef to the pan, let it sizzle and cook for 2 to 3 minutes, until lightly browned. Stir and cook for an additional 3 – 5 minutes, achieving your preferred done-ness. Stir occasionally. Toast the tortillas. Assemble the tacos, beef on the bottom, then the taco sauce, top off with chopped cilantro and red cabbage.
Bon Appétit!
