Korean Bulgogi BBQ Steak Tacos

Korean Bulgogi BBQ Steak Tacos

I have yet to try this recipe; however, it looks amazing. I found this recipe in this month’s Better Homes and Garden. This recipe is a little more complex, yet I am positive beginners will find this simple, just more prepping involved.  I am looking forward to making this recipe this weekend. . .Well, after we see Avengers Infinity Wars!!! I am geeking out here!

Prep Time: 25 minutes.

Cook Time: 15 minutes, give or take.

Serving: 8

What You Need

Tacos:

·         1 cup low-sodium soy sauce

·         ½ cup mirin

·         ½ cup brown sugar

·         2 tablespoons sesame oil

·         4 cloves garlic , crushed

·         1 teaspoons peeled fresh ginger , grated or minced

·         1 tablespoon fresh coriander , finely chopped

·         1 kg | 2lbs flank steak (or eye fillet/scotch fillet)

·         12-14 mini flour tortillas , warmed

Kale Slaw:

·         2 tablespoons soy sauce

·         Juice of 1 lime

·         1 tablespoon Mirin

·         2 teaspoons sesame oil[

·         1 cup Kale , shredded

·         1 cup red cabbage (or green/Chinese), grated

·         1 carrot , peeled and grated

·         ¼ cup fresh cilantro , chopped

Pico De Gallo

·         2 ripe tomatoes , diced

·         ¼ cup freshly chopped Cilantro/Coriander

·         ½ red onion , finely chopped

·         ½ lime , juiced

·         ½ Jalapeño , sliced and seeds removed

·         1 tablespoon olive oil

·         Salt to taste

Additional:

·         Sour Cream or Greek Yogurt

·         Limes , for serving

Instructions

For the Beef:

   Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).

  Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.

   Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).

 Cut the beef into strips and coat them in the reserved marinade sauce.

For The Kale Slaw:

  Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.

For the Pico De Gallo:

 Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.

For the Tacos:

   Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.