Okay, we probably let the cat out of the bag with our newest obsession kimchi slaw. I mean, 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 (maybe too many) times. After all, we had to nail it.
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.
Korean Beef Tacos
- 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 torillas
- 1 recipe of kimchi slaw
- 1/4 cup sour cream
- 1 1/2 teaspoons sriacha sauce
- 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 sriacha about 30 minutes before serving.
- If you used the beef flank grill the meat to medium rare, according to your grills 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.