Developed by Jack Achenbach, RDN, LD
Korean Beef Tacos
Is there anyone out there that doesnt love a good taco? This time around I wanted to try my hand at making korean beef tacos. And although I wasnt able to grill the flank steak (which is prefered) the combination of caramelizing the outside using a broiler then searing the sliced meat provided a superb melt-in-your-mouth quality. Drizzled with a spicy red chili sauce and topped with pickled veg and shaved red cabbage provided for the perfect bite!
Servings: 20 tacos
Prep Time: 1 hour
White Wine Vinegar
Garlic chili sauce
White wine vinegar
Red cabbage, shaved
Pickled Veg: Bring to a boil water, vinegar, sugar, ginger, salt, lime juice, and MSG. Remove from head and pour over cucumber and radish. Let sit for at least 15 minutes. Best if prepared a day in advance.
Sauce: Blend together ingredients. Reserve 1/2 for drizzling on the tacos. The other 1/2 will be used to marinade the meat.
Korean Beef: Coat the flank steak with 1/2 of the prepared sauce and let marinate for 30 minutes. Grill over high heat, flipping every 3 minutes until the center reaches an internal temperature of 135°F or your preference. With each flip, brush the steak with the remaining marinade.
Warm tortillas and top with beef, pickled veg, shaved cabbage, a drizzle of the Sweet chili sauce.
Brushing your grill with oil will prevent meat from sticking.
Refrigerate all items. Cucumbers and radishes can be combined in the same container.