These KoreanBeefTacos are a complete explosion of flavor and texture! The tasty marinated beef is loaded into charred tortillas and topped with a quick and crunchy veggie slaw and a delicious Sriracha-lime sauce.
Course Dinner, Main Course
Cuisine korean
Keyword Korean Beef Tacos
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Marinating Time 1 hourhour
Total Time 2 hourshours
Servings 6servings (~16-18 small tacos; 3 tacos per serving)
STEAKMARINADE: Remove flank steak from packaging and pat dry all over with a paper towel. If the flank steak is wider than 4 inches, cut in half lengthwise. Then, against the grain, very thinly slice the flank steak into small strips. Place all the cut steak pieces in a large plastic bag. In a large/powerful food processor (or blender) add all the marinade ingredients. Pulse to finely chop and break down ingredients until you have a thick paste. (I know, it does not look appetizing!) Pour over the steak and then seal the bag without air. Massage the marinade into the steak and refrigerate for at least an hour up to overnight. (Even with just an hour of marinade time you'll still get lots of flavor!)
SAUCE: While I'm making the marinade I like to also whip up the sauce so it can chill and get more flavorful. Combine all the sauce ingredients in a small bowl and stir briskly until smooth. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper, but add to preference). Cover and store in the fridge until ready to eat.
SLAW: Combine all the ingredients listed under "slaw" (from cabbage to Sriracha) in a large bowl. Toss gently with tongs until well combined. Toss a few more times and right before serving. (See Note 1)
COOK BEEF: Set out the beef for about 15-20 minutes before cooking (if it's super cold it will make the pan cool/meat less juicy). Set a large, heavy, non-stick pan on high heat for about 1-2 minute(s) without adding anything. We're going to cook the meat in batches now: use tongs to grab some of the meat and marinade and add to the hot pan. Quickly separate the meat into an even layer (so the meat is not overlapping/over-crowded). Meat should make a loud sizzle when added to the pan (this is how you know the pan is hot enough). Let the meat stand for 2-3 minutes or until lightly browned and then flip and continue to cook, stirring occasionally for another 2-3 minutes or until the beef is cooked and the marinade has caramelized on the meat. Transfer to a plate, cover with foil, and quickly wipe down the skillet with a paper towel and repeat until all the beef is cooked through.
ASSEMBLY: Warm or char tortillas (See Note 2). Add beef, slaw, and lots of sauce on top! Enjoy immediately.
Video
Notes
Note 1: If you don't want to make the slaw, these tacos are still extremely tasty. I'd recommend just adding a handful of green cabbage (tossed in a little soy sauce) for some crunch.Note 2: To char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and place it under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches so the skillet isn't over-filled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm.