Korean-Style Beef Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 3
Spicy, bold flavors...flank steak just found a new calling!
  • 2 Tbsp sugar
  • 5 Tbsp low-sodium soy sauce
  • 2 tsp chile paste
  • 2 Tbsp fresh lime juice
  • 1 Tbsp dark sesame oil
  • 4 garlic cloves, minced
  • 1 lb flank steak, sliced into thin strips against the grain
  • 1 Tbsp olive oil
  • ½ tsp fresh ground black pepper
  • 6 corn tortillas
  • 2 green onions, chopped
  • 3 cups cabbage, roughly chopped
  • ⅓ cup seasoned rice vinegar
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp sugar
  • 2 tsp chile paste
  1. To make the steak marinade, combine the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic in a ziptop bag and shake well. Add the steak and turn to coat; refrigerate for 1-2 hours.
  2. Meanwhile, place the cabbage in a bowl. In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste. Bring to a boil and then pour over top of the cabbage. Toss to coat. Allow to sit for 10-20 minutes.
  3. When steak is done marinading, heat the olive oil in a skillet over medium-high heat. Once hot, transfer the steak to the pan and cook 5-7 minutes or until cooked through, sprinkling with black pepper to season.
  4. Serve steak in the corn tortillas topped with the cabbage and a sprinkle of green onions.
Recipe from Hezzi-D's Books and Cooks and originally, Cooking Light
Nutrition Information
Serving size: 2 tacos Calories: 547 Fat: 22.3 Carbohydrates: 38.3 Sugar: 13.0 Sodium: 1438 Fiber: 5.7 Protein: 46.0 Cholesterol: 107
Recipe by Prevention RD at https://preventionrd.com/2013/08/korean-style-beef-tacos/