Tacos are one of my go-to’s for a quick weeknight meal. However, there’s only so many nights you can make traditional tacos before you start craving some new flavors. Cooking Light’s Korean-Style Beef Tacos sounded like the best of both worlds: a quick meal with new spices. I ended up changing the method of cooking, but the ingredients remained the same. Cooking Light suggested topping the tacos with a Quick Pickled Cabbage as well, so I’ve included that below. This recipe does require you to marinate the beef for an hour, so plan accordingly. To make it a quick meal, you could also just marinate the meat overnight.
Ingredients for the tacos:
- 1/3 cup sugar
- 5 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons chile paste (such as sambal oelek)
- the juice of 2 limes
- 1 tablespoon dark sesame oil
- 4 garlic cloves, minced
- 12 ounces flank steak, sliced against the grain into thin strips
- Salt, to taste
- Cooking spray
- 8 (6-inch) tortillas
- 3 tablespoons sliced green onions
Ingredients for the cabbage:
- 1 head of napa cabbage, chopped
- 2 garlic cloves, crushed
- 1/2 cup rice vinegar
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon sugar
- 2 teaspoons chile paste
