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Korean Street Tacos

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Servings: 4
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the flank steak, by heating a grill pan over medium-high heat coated with cooking spray.
  4. 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.
  5. Remove from the grill pan and set aside.
  6. 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.
  7. 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.
  8. Drizzle the well-whisked Asian salad dressing on the salad, to taste.  Toss to coat evenly.
  9. Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.
  10. Finish the tacos, by placing some meat in the center of a warmed tortilla followed by the salad, and top with some sriracha sauce.
  11. Serve the tacos with lime and eat immediately.  Enjoy!