Korean Street Tacos

I ran across this recipe from Gourmet.com that I couldn’t resist making.  I wanted to keep them simple so I adapted the recipe to suit my families tastes.  These tacos were a snap to make and tasted FANTASTIC!  We all loved them.  My son couldn’t get enough and it took all of my willpower to stop at two small tacos.  This recipe will be one I make again and again.  I am always looking for quick, simple, and tasty recipes to make while we are traveling in our motor home – this one is definitely on the list!

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.  Slice the flank steak, against the grain, into small bite size pieces.  Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.  Whisk until well combined then set aside to let flavors mingle.
Heat a grill pan over medium high heat.  Coat with cooking spray.  Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.  Remove from the grill pan and set aside.  Pour the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit.  Pour the reduced marinade onto the cooked beef and toss to coat evenly.
Chop the romaine lettuce and the napa cabbage finely.  Toss them together with the green onion, shredded carrots, and cilantro.  Drizzle the salad dressing on the salad, to taste.  Toss to coat evenly.
Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.  Place some of the meat into the tortilla followed by the salad.  Top with some sriracha sauce.  Serve the tacos with lime and eat immediately.  Enjoy!

Korean Street Tacos

Yield: 4
Prep Time: 10 minutes
Cook Time: 7-10 mintues
Total Time: 20 minutes + 2-24 hours marinating

Ingredients:

Marinade:
1 lb of flank steak, cut against the grain into bite sized pieces
2 tbsp soy sauce
2 tbsp sugar
2-3 cloves of garlic, minced
2 tsp sesame oil
3 tsp water
1 tsp mirin
Salad Dressing:
1 tbsp soy sauce
1 1/2 tsp lime juice
1 1/2 tsp sesame oil
1/4 tsp sugar
Other Ingredients:
1 1/2 cups of romaine lettuce, chopped finely
1 cup of napa cabbage, chopped finely
1/4 cup shredded carrots
1/4 cup of cilantro, chopped
1/4 cup of green onions, diced
Small flour tortillas
Sriracha sauce
Lime wedges

Directions:

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.
Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.
Heat a grill pan over medium high heat. Coat with cooking spray. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside. Pour some of the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit. Pour the reduced marinade onto the cooked beef and toss to coat evenly.
Chop the romaine lettuce and the napa cabbage finely. Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste. Toss to coat evenly.
Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up. Place some of the meat into the tortilla followed by the salad. Top with some sriracha sauce. Serve the tacos with lime and eat immediately. Enjoy!

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