Korean-Style Beef Tacos

A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
  • Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
  • To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.
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RECIPE MADE WITH LOVE BY

@DailyInspiration
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@DailyInspiration
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"A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef."
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  1. rpgaymer
    These tacos were really good and I loved the unique twist. The quick-pickled cabbage was a great approximation of kimchee. The meat was on the bland side; next time I'll probably marinate it overnight. I served these as specified, but also added a bit of sesame seeds and sriracha sauce. Thanks for sharing this neat fusion recipe!
    Reply
  2. DailyInspiration
    A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.
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