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Korean Beef Tacos
Wait till you try these Korean Beef Tacos - the Asian-flavored beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
4 hrs 10 mins
Servings: 6
Calories: 421 kcal
Course:
Dinner
Ingredients
For the Marinade:
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup toasted sesame oil
- ¼ cup hot water
- 4 garlic cloves grated
- 1 tablespoon grated fresh ginger
- 1 teaspoon freshly ground black pepper
For the Tacos:
- 1 ½ pounds skirt or flank steak very thinly sliced against the grain
- 12 corn tortillas store-bought or homemade, warmed
- 1 small head purple cabbage thinly sliced
- ¼ cup fresh cilantro chopped
- 1 avocado pitted, peeled, and sliced
- Sriracha-Lime Dressing
- 1 lime cut into wedges
For the Drizzle:
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 lime juiced
- 1 teaspoon garlic powder
Instructions
For the Tacos:
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
- Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
- Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
Cup of Yum
For the Sriracha-Lime Drizzle:
- In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired.
- Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
Nutrition Information
Serving
2 tacos
Calories
421kcal
(21%)
Carbohydrates
37g
(12%)
Protein
29g
(58%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
71mg
(24%)
Sodium
482mg
(20%)
Potassium
490mg
(14%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
12IU
(0%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 421
% Daily Value*
| Serving | 2 tacos | |
| Calories | 421kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 29g | 58% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 482mg | 20% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.