Korean Tacos

Name: Korean Tacos
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asia, Korean
Ingredients: 3 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon sesame oil; 1 tablespoon grated fresh gingerroot; 2 garlic cloves, minced; 1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips; 1-1/2 cups finely shredded red cabbage; 3 tablespoons chopped fresh cilantro; 1/2 cup Sriracha mayonnaise; 8 flour tortillas (6 inches); Optional: Kimchi, toasted sesame seeds, sliced red onion

Total Time Prep: 15 min. + marinating Cook: 5 min.

Yield 4 servings

Test Kitchen Approved

Korean tacos combine big, bold bulgogi flavors, plus fun toppings like kimchi and red onions, in soft flour tortillas. It's street food made right in your own kitchen.

Ingredients

3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon grated fresh gingerroot
2 garlic cloves, minced
1 beef top sirloin steak (1 pound), cut into 1/4-inch-thick strips
1-1/2 cups finely shredded red cabbage
3 tablespoons chopped fresh cilantro
1/2 cup Sriracha mayonnaise
8 flour tortillas (6 inches)
Optional: Kimchi, toasted sesame seeds, sliced red onion

Directions

In a shallow bowl, combine the first 5 ingredients. Add beef and turn to coat. Cover and refrigerate for 8 hours or overnight.
In a large skillet, cook beef over medium-high heat. Cook and stir until beef is no longer pink, 4-5 minutes.
Divide filling into tortillas. Top with red cabbage and cilantro; drizzle with sriracha mayonnaise. If desired, serve with kimchi, toasted sesame seeds and sliced red onion.

Nutrition Facts

2 tacos: 550 calories, 29g fat (7g saturated fat), 66mg cholesterol, 1079mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 31g protein.