Korean Beef Tacos

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We probably let the cat out of the bag with our newest obsession kimchi slaw.  It was only logical that Korean Beef Tacos were going to be served any day now.  Right?  In addition, to that killer slaw, we have been enjoying these Korean Beef Tacos a few too many times over the past few weeks.  Yep, they are that good.

I remember the first time I ever had Korean beef BBQ, I was simply hooked.  I am not sure if it was the salty and smokey beef or the abundance of grilled green onions that were served alongside the meat, but I loved it.  We don’t really eat Korean food out all that often, if at all, instead I make what few recipes come to mind at home.  All I can say is that we have been grubbing on this recipe.

I have tried this recipe, two different ways, one with pan sautéed strips of steak as well as grilled flank steak.  I did not want you to feel like you couldn’t enjoy this taco recipe if you do not have a grill, so I tried it out both ways.  Same marinade, just different cooking techniques.  Both ways are really good, although grilling definitely adds a great layer of smokiness to the finished dish.

Yield: 4 - 6 servings

Korean Beef Tacos

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Marinating the beef overnights gives this taco recipe the ultimate flavor profile. Our homemade kimchi slaw adds brightness to the tacos.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 day

Total Time 1 day 25 minutes

Ingredients

• 1/2 cup cilantro
• 2 tablespoons brown sugar
• 2 tablespoons sunflower oil
• 1/4 cup soy sauce
• 4 tablespoons sesame oil
• 4 cloves garlic
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 5 green onions
• 1 1/2 pounds beef flank or top sirloin steak
• corn tortillas
• 1 recipe of kimchi slaw
• 1/4 cup sour cream
• 1 1/2 teaspoons sriracha sauce

Instructions

Add the first 9 ingredients into a food processor.  Mix for 30 seconds until well combined.

If you are using the beef flank place it into a large glass dish.

If you are using the top sirloin, slice against the grain into thin pieces, and then place in a glass mixing bowl.

Pour the marinade over the meat.  Cover with plastic, then place in the refrigerator overnight.

The day you are going to make the tacos, prepare the kimchi slaw.

Prepare the spicy sour cream by mixing the sour cream with the sriracha about 30 minutes before serving.

If you used the beef flank grill the meat to medium rare, according to your grill's instructions.  Then thinly slice

If you are using the top sirloin steak, cook over high heat in a  large wok, until medium rare.  This will only take 3 - 5minutes depending on how thinly sliced.

Heat the tortillas.

To serve place a tortilla on a plate, top with some beef slices, kimchi slaw and a drizzle of the spicy sour cream.

Serve.

Eat.

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