Beef Bulgogi Style Tacos with Cucumber Slaw

• 1 lb flank steak, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tsp freshly ground black pepper
• 1/2 small red cabbage, shredded
• 1 cucumber, julienned
• 2 green onions, sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds
• 8 small taco tortillas
• Optional: Sriracha sauce for serving

Steps

1. 1 In a bowl, mix soy sauce, brown sugar, garlic, sesame oil, and black pepper. Add beef, marinate for 20 minutes.
2. 2 Heat a skillet over medium-high heat and cook beef until browned, about 5-7 minutes.
3. 3 In another bowl, combine cabbage, cucumber, green onions, rice vinegar, and sesame seeds for the slaw.
4. 4 Warm tortillas in a dry skillet or microwave.
5. 5 Assemble tacos by placing beef in tortillas and topping with slaw.
6. 6 Serve immediately with optional Sriracha sauce.

Equipment

• skillet
• mixing bowls
• sharp knife

Variations

• Substitute flank steak with beef sirloin for a leaner option.
• Add sautéed mushrooms for an earthy twist.

Substitutions

• Use coconut aminos for a gluten-free soy sauce alternative.
• Swap sesame oil with peanut oil if needed.

Pairings

• Steamed jasmine rice
• Asian pear slices

Nutrition

Tips

• For best flavor, marinate the beef for at least an hour or overnight.
• Ensure the skillet is hot before adding the beef to achieve a nice sear.

Storage

Store tacos and slaw separately in the fridge for up to 2 days. Reheat tacos in a skillet, and toss slaw gently before serving.

Freezing: This dish does not freeze well due to the texture of the beef and slaw.

Serving Suggestions

• Serve with kimchi on the side for an extra kick.
• Pair with a cold beer or a refreshing limeade.

FAQ