INGREDIENTS – Flank steaks – Soy sauce – Rice vinegar – Brown sugar – Sesame oil – Ginger root – Garlic – Black pepper – Sour cream – Lime – Sriracha – Cilantro – Salt – Cabbage – Sriracha – Mayo – Honey – Olive oil – Tortillas
Mouthwatering tacos - change up the flavors and this Korean take on tacos will definitely be repeated again. Enjoy a super easy marinade for flank steak. Add some crunchy slaw over the top of each taco for the full experience.
Your beef needs time to marinate. At least 2 hour, but up to 24 hours.
The cilantro lime sriracha sauce can be mixed together in a mixing bowl. You can tailor the spice to your preferred level by adding more or less of the sriracha.
There's no right or wrong cabbage to use for your slaw. Purple or green or even a mix is great! Remember, don't skip this step, because it gives the tacos freshness and texture.
You can prepare the slaw up to 4 days in advance. If you're making it day of, prepare the slaw and let it sit in the fridge to get cool before serving.
Give the flank steak a sear on each side. Remember, this meat is thinly cut and it cooks fast. You don't want to steam it, so don't overcrowd the pan. Do it in batches if need be.
Korean tacos are usually served with flour tortillas. Toast them really quick for flavor, and to make them pliable.