Easy One-Pan Chicken Parmesan Pasta Bake with Zucchini

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Chicken Parmesan Pasta Bake in casserole pan.  It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can we have a little chat about this Chicken Parmesan Pasta Bake?  I mean, it’s kinda the perfect dinner.  Everything, including the pasta, cooks in one casserole dish.  It has veggies, protein, dairy, and grains all in one.  Finally, it’s DOWNRIGHT DELICIOUS!  First, you get the flavorful, tangy pasta in tomato sauce.  Then you get the hearty zucchini and chicken topped with creamy and melty cheese.  Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan.  

Want more tips for making busy family dinners easier?  Click here for my Free Printable 5 Simple Steps to Easy Family Dinners!

Chicken Parmesan Pasta Bake on a plate with casserole in back. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

One Pan = One Happy Mamma!

Yep, that’s right, every single piece of pasta, chicken, tomato sauce, and breadcrumbs cooks in this one casserole pan! 

Easy prep.  Easy cleanup!  And there are others like this out there!  Check these out:

Chicken Parmesan Pasta Bake in the pan with spatula scooping. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I genuinely love the products and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a large casserole dish that’s approximately 9×13 or similar.

PREP-AHEAD STEPS FOR CHICKEN PARMESAN PASTA BAKE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Now when I tell you everything goes into one pan, I mean it!

First, add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the water. 

Tomato sauce ingredients getting mixed in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

For the pasta, I love to use medium shells as they cook fast and easily mix into the sauce.  Stir them uncooked into the sauce. Finally, mix in 1/2 cup of the parmesan cheese.

Hand holding uncooked shell pasta over tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Pasta and tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Cut your chicken breast lengthwise from the side to create 2 thin breasts.  Slice the zucchini in long, flat 1/4 inch slices, from stem to stem. 

Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.

Raw chicken breasts being sliced from the side with knife for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Raw zucchini slices and chicken breasts seasoned for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can I use whole chicken breasts, not cut?

You can, but it will take longer to cook.  Slicing the chicken thin or buying chicken cutlets that are already thin will cook faster.  If you want to leave the breasts whole/thick, you will need to first sear the chicken in a frying pan to give it a sear.  Preheat the pan to high heat, add enough oil to coat the bottom, than add the chicken breasts.  Cook on the first side for 4-5 minutes and then flip and do the same to the other side.  Then transfer it to the casserole and follow the recipe steps.  If there are any chicken browned bits and juices in the pan, you can add the broth from the recipe to the pan to scrape all of that goodness up first, then add it all to the sauce in the casserole dish.

COOK YOUR CHICKEN PARMESAN PASTA BAKE

Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.

Zucchini and chicken being layered on pasta in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano.

After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top. Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn’t burn!).

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Can I freeze this casserole?

Once the casserole is cooked, you can freeze it after first cooling it and then tightly covering it. It can stay in the freezer for up to 4 months. To cook it again, cover with aluminum foil and bake 350 F for 1 hour if thawed, 1 1/2 hours if frozen.

ENJOY!  😍 Carrie

Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
5 from 1 vote
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Easy One Pan Chicken Parmesan Pasta Bake with Zucchini

This Easy One-Pan Chicken Parmesan Pasta Bake is kinda the perfect dinner.  Everything, including the pasta, cooks in one casserole dish, it's a balanced meal, and it's DOWNRIGHT DELICIOUS!  First, you get the shell pasta in flavorful, tangy tomato sauce.  Then you get the hearty zucchini and chicken topped with creamy and melty cheese.  Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan. #chickenrecipes #easydinnerideas

Course Main Course
Cuisine Italian
Keyword Baked chicken, chicken dinner, Chicken parmesan, pasta dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 521 kcal
Author Carrie Tyler

Ingredients

Casserole

  • 1-2 teaspoons Extra Virgin Olive Oil
  • 28 oz Crushed San Marzano Tomatoes (1 large can)
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Dried Oregano
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 1/2 cups Chicken Broth (12oz)
  • 1/2 lb uncooked Medium Shell Pasta (or other short cut pasta)
  • 1/2 cup grated Parmesan cheese

Chicken & Zucchini

  • 1 Medium-Large Zucchini
  • 16 oz Chicken breasts boneless, skinless
  • 1-2 teaspoons Dried Oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 cup shredded mozzarella cheese 4 oz
  • 1/4 cup grated Parmesan cheese

Topping

  • 1 tablespoon Olive Oil
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan
  • 1/2 teaspoons Garlic Powder
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Ground Black Pepper
  • 1 tablespoon Fresh Parsley chopped
  • 1 teaspoons Dried Oregano

Instructions

  1. Preheat oven to 425°F. Drizzle or Spray a 13×9 inch (or similar size) casserole dish with Olive Oil.
  2. Add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the chicken broth. Then stir in the pasta. Finally, mix in 1/2 cup of the parmesan cheese.

    Pasta and tomato sauce in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  3. Slice the zucchini in long, flat 1/4 inch slices, from stem to stem.

  4. Cut your chicken breast lengthwise from the side to create 2 thin breasts. Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.

    Raw zucchini slices and chicken breasts seasoned for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  5. Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.

    Zucchini and chicken being layered on pasta in casserole dish for Chicken Parmesan Pasta Bake. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  6. While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano. After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top.

    Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.
  7. Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn't burn!).

    Chicken Parmesan Pasta Bake in casserole pan. It cooks entirely in one casserole dish, including the pasta! Shell pasta in flavorful, tangy tomato sauce is topped with zucchini, chicken, mozzarella, parm, and crunchy breadcrumb topping.

Korean Beef Tacos

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Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

On a scale of Good to OMG-this-is-stupid-crazy-delicious, this Korean Beef Tacos recipe is definitely OMG and beyond!  The super easy marinade and sauce comes together in just minutes and marries with the steak for the most intensely perfect flavor.  The Soy sauce brings salt, the sesame gives nuttiness, the vinegar gives acidity, the brown sugar brings sweetness, and the ginger and garlic bring loads of spice and flavor!  Each amazing taco gives you this perfect steak PLUS, crispy and crunchy Sesame Cabbage Slaw, PLUS creamy, cool, Cilantro Lime Sriracha sauce!  It’s the perfect dish to give you all the feels and forget about your worries for a few heavenly bites.

FLANK STEAK IS SO VERSATILE

You know what else is great about this recipe?  You can buy a large flank steak use the leftovers in another easy recipe.  Busy Moms can save so much time by making a protein once and using it in two different dinners.  To get more ideas like this, click here to get 30 Leftover Protein Dinner Ideas.

Here are some other great flank steak recipes to try: Grilled Flank Steak Salad with Basil Dressing or how about this Mediterranean Flank Steak with Cauliflower Rice!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you need a food processor or blender to make the marinade. My mini food processor was perfect for the job! You also need a large skillet/frying pan the flank steak. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD STEPS FOR KOREAN BEEF TACOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

The steps for prepping ahead are really easy, but you do want to marinate the flank steak at least 1 hour, up to 24 hours, ahead of cooking to get the best, juiciest flavored beef.

Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.  NOTE: You can make this recipe the same way replacing the steak with chicken breasts.

Knife slicing raw flank steak for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Make your marinade by first peeling your ginger by scraping off the skin using a spoon. Rough chop the ginger.

Peel your garlic.  The easiest way to do this is to smash the clove with the side of knife, which loosens the peel so you can simply pull it off.

Add the garlic cloves, chopped ginger and the remaining marinade ingredients (not the steak obviously) to a mini food processor. Pulse to get it going and then puree until all chopped up. Pour over the steak slices and then mix to combine and coat the meat. Cover and store in the fridge for 1-24 hours to marinate.

Food Processor with garlic cloves, ginger, soy sauce, and pouring sesame oil for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Marinade in food processor for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Raw flank steak in marinade in dish for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Can I use dried garlic and ginger?

Fresh garlic and ginger makes a huge difference in the flavor.  You can buy jars of already minced garlic and ginger to save time.  But if you absolutely cannot get fresh, you could use dried powders.  Use 3 teaspoons of garlic powder and 3 teaspoons of ginger powder.  If you do use powders, there is no need to blend, simply mix with a fork or whisk in a bowl.

Prep your Cilantro Lime Sriracha Sauce

Super easy!  Just mix all of the ingredients in the bowl, following the recipe instructions.  If you don’t want spice, you can definitely leave the sriracha sauce out.  And if you love spice, you can add another teaspoon of it!  Your preference.  

Sour cream, lime, cilantro, and sriracha in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Cilantro Lime Sriracha Sauce for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep the Sesame Cabbage Slaw

This slaw is soooooo delicious!  And you really need it in these tacos to give freshness and crunch.  Don’t forget, cabbage is also healthy for you!  Check out my Cabbage Soup post for all of the health benefits!

You can make the slaw up to 4 days in advance.

Just about any cabbage will work, but I love a combo of purple and white for the bright colors.  You can also get an already shredded bag of coleslaw mix to really save time!  Cut or shred the cabbage very thin. Thinly slice the scallions (save some of the sliced greens for garnish). Place all in a large bowl for mixing.

knife slicing purple cabbage with white cabbage in bowl on side for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper. Pour over the cabbage and mix to combine. Store in the fridge until ready to serve.

Slaw dressing in bowl with spoon for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Sesame Cabbage Slaw in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

COOK YOUR KOREAN BEEF TACOS 

Remove the flank steak from the fridge 15-30 minutes before cooking to bring it to room temperature.  This is not absolutely necessary, but helps with even cooking and maintain the temperature of your hot pan.

You will be searing the steak in a hot hot pan and the cooking is very fast!  It only takes 3 minutes on the first side and then another 4-5 minutes on the other side.  You may not get a sear if there is too much liquid or your pan is not hot enough.  But don’t worry!  It will still taste delicious, just be sure not to over cook the meat so that it toughens.

Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Tortillas!

Flour tortillas really taste best for a Korean Taco, but if you want, you can use corn, it just may taste a bit like a Mexican Taco. 

Toast the tortillas in a separate frying or grill pan (or do this step first using the same pan that you will use for the flank steak).  Toasting the tortillas quickly really does make a big difference in flavor.  But you don’t want to over toast so that they get hard and crispy, they should still be pliable and foldable.

Flour tortillas toasting in pan on stove for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

To serve, place 2-3 slices of the steak in the center of the tortilla, add a bit of Sesame Slaw, top with the cream and garnish with scallions and cilantro. Enjoy!  😍 Carrie

Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
5 from 1 vote
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Easy Korean Beef Tacos

These Korean Beef Tacos are mouth-wateringly delicious and so easy to make you will be blown away! The marinade comes together in minutes for a salty, nutty, slightly acidic, sweet, and savory flavor.  Each amazing taco also has crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce! #bulgogi #koreantacos #koreanbeef #tacos #familydinner

Course Main Course
Cuisine Korean
Keyword bulgogi, easy dinner, family dinner, korean tacos, tacos
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 681 kcal
Author Carrie Tyler

Ingredients

Steak and Marinade

  • 1 lb Flank Steak
  • 1/2 cup soy sauce
  • 1/4 cup white wine or rice vinegar
  • 1/4 cup Brown Sugar
  • 3 Tbsp sesame oil
  • 2 inches Ginger Root (2 tablespoons minced)
  • 3 cloves Garlic

Cilantro Lime Sriracha Sauce

  • 1 Cup Sour Cream
  • 1 Lime
  • 1 tsp Sriracha
  • 1 Tbsp Fresh Cilantro, chopped (save some cilantro for garnish)
  • 1/4 tsp Salt

Sesame Cabbage Slaw

  • 3 cups Cabbage, shredded white, purple, or combo
  • 4 Scallions, sliced
  • 1 1/2 Tbsp Rice or White Wine Vinegar
  • 1/3 cup Mayonnaise
  • 1/2 tsp Sesame Oil
  • 2 Tbsp Honey
  • 1 tsp Soy Sauce

Other Taco Ingredients

  • 1 Tbsp Olive Oil
  • 12 Flour Tortillas, 6 inch or 8 inch

Instructions

Prep Ahead – Marinate the Steak

  1. Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.

    Knife slicing raw flank steak for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  2. Make your marinade by first peeling your garlic. Then peel your ginger by scraping off the skin using a spoon. Rough chop the ginger. Add the garlic cloves, chopped ginger and the remaining marinade ingredients (not the steak obviously) to a mini food processor. Pulse to get it going and then puree until all chopped up. Pour over the steak slices and then mix to combine and coat the meat. Cover and store in the fridge for 1-24 hours to marinate.

    Raw flank steak in marinade in dish for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep Ahead – Make the Cilantro Lime Sriracha Sauce

  1. Add sour cream to small bowl and then zest the lime into the bowl.  Add the juice from half the lime. Also add the sriracha and chopped cilantro (save some cilantro leaves for garnish). Mix to combine until smooth. Taste and if needed add juice from 1/4 more of the lime at a time tasting as you add to make sure it doesn't get to acidic. Add salt to taste.

    Sour cream, lime, cilantro, and sriracha in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Prep Ahead – Make the Sesame Cabbage Slaw

  1. Cut or shred the cabbage very thinly. Thinly slice the scallions (save some of the sliced greens for garnish). Place all in a large bowl for mixing.

    knife slicing purple cabbage with white cabbage in bowl on side for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  2. In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper. Pour over the cabbage and mix to combine. Store in the fridge until ready to serve.

    Sesame Cabbage Slaw in bowl for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Cook!

  1. Remove the flank steak from the fridge 15-30 minutes before cooking to bring it to room temperature.

  2. Preheat a large pan and then add a tbsp olive oil. Add the flank steak using tongs (leaving the marinade behind for now) in a single layer and let sear for 2-3 minutes. Then stir to flip the steak slices and add the remaining marinate. Cook for another 4-5 minutes stirring once during the time. The steak is done when the sauce is cooked down and carmelized on the steak.

    Korean Flank steak cooking in pan for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  3. In a separate frying or grill pan, preheat on high heat and warm/sear the flour tortillas. No oil needed, just lay the tortillas in the pan for 1 minute on each side. (You can also do this step before cooking the steak in the same pan)

    Flour tortillas toasting in pan on stove for Korean Beef Tacos with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!
  4. To serve, place 2-3 slices of the steak in the center of the tortilla, add a bit of Sesame Slaw, top with the cream and garnish with scallions and cilantro. Enjoy!

    Korean Beef Tacos on a plate with flavorful Korean beef, crunchy Sesame Cabbage Slaw and a creamy, cool, Cilantro Lime Sriracha sauce!

Recipe Notes

  1. Serving Size = 2 Tacos
  2. If your flank steak is more than 1 lb, you can slice a portion of it and then either grill or broil the remaining steak.  Or you can slice the entire steak and use the leftover in a separate stir fry dish or mushroom stroganoff!
  3. For the marinade, if you don’t have a food processor, you can mince the garlic and mince the ginger yourself and whisk into the liquid ingredients.