Korean BBQ Beef Tacos: Spice Up Your Taco Tuesday!
Introduction: Hold onto your taste buds, amigos, because we’re about to take Taco Tuesday to a whole new level of awesomeness! Get ready to salsa your way through a flavor explosion with these Korean BBQ Beef Tacos – they’re so good, you’ll want to do a happy dance with every bite!
Ingredients:
- 1 lb flank steak, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- Lime wedges, for serving
How to Make Instructions:
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang to make the marinade.
- Place the thinly sliced flank steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak. Massage the marinade into the steak until well coated, then let it marinate in the fridge for at least 30 minutes, or overnight for maximum flavor.
- Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade.
- Cook the steak for 3-4 minutes per side, or until cooked to your desired doneness. Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a few slices of the cooked steak on each tortilla, followed by shredded lettuce, diced tomatoes, sliced green onions, and chopped cilantro.
- Garnish with a squeeze of lime juice and serve immediately!
Helpful Tips:
- For extra tender meat, let the flank steak marinate overnight in the fridge.
- Don’t have flank steak? You can use skirt steak or even thinly sliced beef sirloin instead.
- Customize your tacos with your favorite toppings like sliced avocado, shredded cheese, or a dollop of sour cream.
Variations for Korean BBQ Beef Tacos:
- If you can’t find gochujang, you can substitute it with sriracha or another chili paste.
- Make it vegetarian by substituting the beef with sliced mushrooms or tofu marinated in the same Korean BBQ sauce.
Korean BBQ Beef Tacos
Ingredients
- 1 lb flank steak thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang Korean chili paste
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang to make the marinade.
- Place the thinly sliced flank steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak. Massage the marinade into the steak until well coated, then let it marinate in the fridge for at least 30 minutes, or overnight for maximum flavor.
- Heat a skillet or grill pan over medium-high heat. Remove the steak from the marinade and discard any excess marinade.
- Cook the steak for 3-4 minutes per side, or until cooked to your desired doneness. Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a few slices of the cooked steak on each tortilla, followed by shredded lettuce, diced tomatoes, sliced green onions, and chopped cilantro.
- Garnish with a squeeze of lime juice and serve immediately!
Notes
Frequently Asked Questions:
Q: Can I make these tacos ahead of time? A: While the steak is best enjoyed fresh off the grill or skillet, you can prep the marinade and toppings in advance to save time on busy weeknights.
Q: Are these tacos spicy? A: The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang in the marinade. Start with a small amount and add more to taste.
Storage Instructions:
Store any leftover cooked steak and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the steak in a skillet or microwave before assembling your tacos.
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