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Korean Street Tacos
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Korean Street Tacos

Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time: 2 hours
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Grill Pan

Ingredients

Marinade:

  • 1 lb of flank steak cut against the grain into bite-sized pieces
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 2-3 cloves of garlic minced
  • 2 tsp sesame oil
  • 3 tsp water
  • 1 tsp mirin

Salad Dressing:

  • 1 tbsp soy sauce
  • 1 ½ tsp lime juice
  • 1 ½ tsp sesame oil
  • ¼ tsp sugar

Salad Taco Topping:

  • 1 ½ cups of romaine lettuce chopped finely
  • 1 cup of napa cabbage chopped finely
  • ¼ cup shredded carrots
  • ¼ cup of cilantro chopped
  • ¼ cup of green onions diced

Other Ingredients:

  • Small flour tortillas warmed
  • Sriracha sauce
  • Lime wedges

Instructions

  • Marinate the meat, by combining soy sauce, sesame oil, water, mirin, garlic, and sugar in a large zip-lock bag.  Slice the flank steak, against the grain, into small bite-size pieces.  Place the meat into the marinade and refrigerator for 2-24 hours.
  • Prepare the Asian salad dressing, by combining the soy sauce, lime juice, sesame oil, and sugar in a small bowl to make the salad dressing.  Whisk until well combined then set aside to let flavors mingle.
  • Cook the flank steak, by heating a grill pan over medium-high heat coated with cooking spray.
  • Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.
  • Remove from the grill pan and set aside.
  • Cook the marinade, by pouring it into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced. Drizzle the reduced marinade onto the cooked beef and toss to coat evenly.
  • Prepare the salad taco topping by finely chopping the romaine lettuce and the napa cabbage; toss them with the green onion, shredded carrots, and cilantro.
  • Drizzle the well-whisked Asian salad dressing on the salad, to taste.  Toss to coat evenly.
  • Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
  • Finish the tacos, by placing some meat in the center of a warmed tortilla followed by the salad, and top with some sriracha sauce.
  • Serve the tacos with lime and eat immediately.  Enjoy!