Korean Street Tacos

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.
  • Slice the flank steak, against the grain, into small bite size pieces.
  • Place the meat into the marinade.
  • Refrigerate for 2 to 24 hours.
  • DRESSING:
  • Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.
  • Whisk until well combined; set aside to let flavors mingle.
  • Heat a grill pan over medium high heat.
  • Coat with cooking spray.
  • Once the pan is hot, add the flank steak, and cook for 2 to 3 minutes, stirring often until the meat is cooked to desired degree of doneness.
  • Remove from the grill pan and set aside.
  • Pour some of the marinade into the grill pan and cook on high for 2 to 3 minutes until it has boiled and reduced a bit.
  • Pour the reduced marinade onto the cooked beef and toss to coat evenly.
  • Chop the romaine lettuce and the napa cabbage finely.
  • Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the 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.
  • Place some of the meat into the tortilla followed by the salad.
  • Top with some sriracha sauce.
  • Serve the tacos with lime wedge and eat immediately.
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