Crazy Good Korean Beef Tacos
User Reviews
4.7
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Prep Time
4 hrs 35 mins
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Cook Time
12 mins
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Total Time
4 hrs 47 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Korean
Crazy Good Korean Beef Tacos
Description
The beef is marinated several hours to absorb the blend of salty, sweet, and aromatic flavors, then quickly cooked in a hot pan to develop caramelization while keeping the meat tender. The marinade reduces to a thickened sauce that enhances the beef’s taste. The accompanying slaw provides crispness and brightness with the combination of cabbage, carrots, cucumbers, and cilantro, balanced by a lime juice and soy-based dressing.
The sauce adds a creamy heat and tang that ties the elements together, while tortillas serve as a soft vessel to hold the fillings. Avocado slices contribute richness, and lime wedges offer a fresh acidic contrast when squeezed on top. Together, these components present a fusion of Korean barbecue inspiration and taco format, creating layered textures and flavors.
For grilling, the recipe suggests marinating the steak whole, grilling to desired doneness, resting, then slicing thinly across the grain. The marinade can be simmered with cornstarch to form a thicker sauce to drizzle over the beef. The slaw quantities can be adjusted based on preference to avoid excess leftovers.
Ingredients
Korean Beef:
- ½ cup soy sauce I use low-sodium
- ¼ cup rice vinegar unseasoned
- ¼ cup brown sugar light or dark
- ¼ cup toasted sesame oil or regular sesame oil
- 1 tablespoon ginger fresh or ginger paste
- 1 tablespoon garlic about 4-5 cloves, minced, fresh
- 2 pounds flank steak cut into thin 1/4-inch slices across the grain, or skirt steak
- 1-2 tablespoons neutral cooking oil for cooking, generic cooking oil
Quick Slaw:
- 4 cups Napa cabbage red or green cabbage, shredded
- 1 cup carrot shredded or grated
- 1 cup cucumber chopped
- ¼ to ½ cup cilantro chopped, fresh
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons neutral cooking oil like avocado or olive oil, generic cooking oil
- salt
- black pepper
- sriracha to taste
Sauce to End All Sauces:
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons lime juice fresh
- 1 teaspoon Sriracha sauce
- 1 teaspoon garlic powder
For serving:
- corn tortilla or flour tortillas
- avocado slices
- lime fresh, wedges
Instructions
- For the beef, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours.
- When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Dump in the steak and marinade and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook in a single layer and then repeat with remaining beef. Remove the steak from the pan to a plate or dish and simmer any remaining sauce in the pan until caramelized and slightly thickened. Pour the sauce over the beef.
- For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
- For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
- For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices (optional), and serve with fresh lime wedges (also optional).
Notes
- For a grilling method, marinate the steak whole and grill to preferred doneness before slicing thinly across the grain.
- Simmer the reserved marinade with a few teaspoons of cornstarch to make a thicker sauce for serving alongside the sliced steak.
- If you prefer less slaw or want to avoid leftovers, reduce the slaw ingredients by half.
- The tacos are typically loaded generously with slaw, which adds crisp texture and fresh flavors to complement the rich beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 0 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 100mg | 33% |
| Sodium | 1693mg | 71% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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