Korean-Style Beef Tacos

Photo: Johnny Autry; Food Styling: Charlotte Autry; Prop Styling: Cindy Barr

Serve with cooked rice tossed with a tablespoon of toasted sesame oil. Shop for your meat at supercenter box stores or discount warehouses like Costco for the best prices.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 28 Minutes
Total: 1 Hour, 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 6.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 18.1g
  • Carbohydrate: 37.1g
  • Fiber: 3g
  • Cholesterol: 21mg
  • Iron: 1.3mg
  • Sodium: 568mg
  • Calcium: 95mg

Ingredients

  • 1/3 cup sugar
  • 5 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dark sesame oil
  • 4 garlic cloves, minced
  • 12 ounces flank steak, sliced against the grain into thin strips
  • 1/8 teaspoon salt
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • Quick Pickled Cabbage
  • 3 tablespoons sliced green onions

Preparation

  1. 1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.
  2. 2. Preheat grill to medium-high heat.
  3. 3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
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