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!
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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.

Grilled Flank Steak Salad Recipe with Basil Dressing

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This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  Now, if you’ve never had grilled romaine, oh man are you in for a treat!  It gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  It’s for this reason, you really only need a few ingredients to add and it’s just perfect.

WHAT CAN I DO WITH THE LEFTOVERS?

If you buy an even bigger flank steak than you need, you can get another dinner out of it.  I highly recommend a quick Stroganoff!  Just slice the flank steak thin and set aside.  Saute some sliced mushrooms in a large pan/skillet with finely diced onion and garlic.  Whisk in broth and sour cream, and then add the flank steak slices in just to warm them up.  Serve with noodles or rice or quinoa.  Click here to get 30 More Leftover Protein Dinner Ideas.

Here are some other tasty ideas for any leftover flank steaks:

Fork holding bit of sliced grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

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 will need access to a grill. Ideally, this would be a an outdoor grill, either gas or charcoal. However, you can also use a stovetop grill. If you don’t have a grill available, you can sear the romaine and the steak in a large skillet. You will want to finish the steak in the oven 350 F degrees for 15-20 min.

And mincing garlic is made super easy with a Garlic Press.

For the Basil Yogurt dressing, a blender or mini food processor is perfect for the job.

PREP-AHEAD FOR YOUR FLANK STEAK SALAD RECIPE

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)

For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  The recipe is not in this post, so be sure to click the recipe link for that one.  All ingredients go into the blender and it takes only minutes!

Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!

You can also make the marinade and marinate the flank steak 2 days in advance.  

Steak marinade ingredients in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Can I use any other cut of beef or protein?

Flank steak really is the best for this recipe since it’s so easy to cook and always comes out perfectly tender for me.  However, if you cannot get flank steak, you will want to use another steak that is tender enough to grill, such as strip steak or even filet.  You could also make this recipe with chicken breast or shrimp!

COOK & ASSEMBLE YOUR STEAK SALAD RECIPE

Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well.  Both will still be lovely and tender.

The romaine takes only 1-2 minutes per side, so I put them off at the end of the cooking.  Make sure to put them on the lower heat section of the grill and watch them closely.  Some char is great flavor!  Too much char will taste burnt and ashy, but you can simply cut off any part that burns too much.

Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grilled romaine lettuce halves for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Do I have to grill the lettuce?  Can I use another lettuce?

You do not need to grill the lettuce, you could certainly slice it raw.  I just absolutely love the flavor that the grill imparts for this recipe.  You could also use escarole or green leaf lettuce.  The idea is to get a leafy head of lettuce that can be sliced in half with all of the leaves staying attached.  This way the entire half can grill up nicely.

Slicing the Flank Steak 

Let the flank steak rest for at least 5 minutes so that the juices redistribute into the meat and don’t come running out when you slice it.

To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak. 

Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

ENJOY!  😍 Carrie

Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

Grilled Flank Steak Salad Recipe with Creamy Basil Dressing

This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  The romaine lettuce is grilled so it gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  So few ingredients, but so much flavor!! #steaksalad #flanksteak #summerfood #easydinners #easysalads

Course Main Course, Salad
Cuisine American
Keyword 30 Minute Meal, basil, Beef, gluten free, salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 837 kcal
Author Carrie Tyler

Ingredients

Flank Steak

  • 2-2.5 lb Flank Steak
  • 3 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Water
  • 2 tsp Salt
  • 1 tsp Black Pepper

Salad

Instructions

Prep Ahead Steps

  1. For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  All ingredients go into the blender and it takes only minutes!

    Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!
  2. Make the marinade by mincing the garlic and adding it to a large storage bag or glass container. Then add the olive oil, Worcestershire Sauce, water, salt, and black pepper. Last, add the flank steak and rub it around in the marinade until completely coated. Once coated, you can immediately grill or let sit sealed in the fridge for up to 2 days in advance.

    Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grill and Assemble

  1. Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well. 

    Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  2. For the Romaine lettuce, rinse it to remove any dirt and then completely dry it. Cut in half starting at the stem. Then brush or spray with olive oil. Place on the lower heat section of the grill and watch them closely to ensure they don't burn. They only need 1-2 minutes per side.

    flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  3. Remove the flank steak from the grill and let it rest for at least 5-10 minutes so that the juices redistribute into the meat and don’t come running out when you slice it. To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak.

    Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  4. When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

    Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.