Korean Beef Tacos (Bulgogi)

 

This recipe from Natasha's Kitchen proves that fusion food can be absolutely amazing when done right. The Korean bulgogi marinade with sesame oil, ginger, and soy sauce creates this incredible depth of flavor in the beef, while the Sriracha-lime sauce adds the perfect tangy heat. It's become one of our go-to meals.

INGREDIENTS:

Beef Bulgogi Marinade:

4 t sesame oil

4 garlic cloves, minced or pressed

1 T fresh ginger, grated

1/4 cup soy sauce

1/4 cup packed light brown sugar

1 t pepper

1/4 cup hot water

Taco Ingredients:

1 1/2 pounds flank steak

2-16 small, 6" flour tortillas

1 small purple cabbage, sliced thin

1/3 bunch fresh cilantro

Taco Sauce:

1/3 cup sour cream

1/4 cup mayo

1 t garlic powder

1 T Sriracha hot sauce

2 T fresh lime juice

DIRECTIONS: 

Thinly slice beef against the grain and place in a medium glass bowl

Stir together marinade ingredients, until sugar is dissolved and pour over the meat and stir to combine. Cover or place in a plastic bag and refrigerate 4 hours or overnight for best results. Let beef come to almost room temperature 30 minutes before cooking.  

Heat a large non-stick pan on high heat (no need to add oil). Add meat and saute without stirring for 2-3 minutes or until lightly browned. Then stir and continue cooking for a few more minutes, until the sauce has caramelized on the beef. 

Stir together the taco sauce ingredients.

To assemble tacos, place meet over a warmed tortilla and cover with a generous amount of purple cabbage. Add cilantro and drizzle with taco sauce. Add a squeeze of fresh lime juice.