Korean Bulgogi Sauce Beef Tacos are easy and mouth watering with Korean thinly sliced meat, crunchy Sesame Slaw and a creamy Cilantro Lime Sriracha sauce!
- Flank Steak - Marinade: soy sauce, white wine or rice vinegar, Brown Sugar, sesame oil, Ginger Root, Garlic, Ground Black Pepper - Cilantro Lime Sriracha Sauce: Sour Cream, Lime, Sriracha, Fresh Cilantro,Salt - Sesame Cabbage Slaw: Cabbage, Scallions, Rice or White Wine Vinegar, Mayonnaise, Sesame Oil, Honey, Soy Sauce - Flour Tortillas, 6 inch or 8 inch
Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.
Add peeled garlic cloves, chopped ginger and the remaining marinade ingredients to a mini food processor. Puree and pour over the steak. Cover and store in the fridge for 1-24 hours to marinate.
Shred the cabbage, slice the scallions. In a large bowl, mix with the dressing (vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper).
To a bowl, add sour cream, zest of lime, juice from half the lime, sriracha and chopped cilantro. Mix to combine until smooth. Add salt to taste.
Preheat a large pan and then add a tbsp olive oil. Add the flank steak to hot pan with olive oil. Let cook for 2-3 min. Stir to flip the steak; add the remaining marinade. Cook for another 4-5 min.