Korean Bulgogi Sauce Beef Tacos
These Korean Bulgogi Sauce 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
Servings 6 servings
Calories 681kcal
Ingredients
Steak and Marinade
- 1 lb Flank Steak
- ½ cup soy sauce
- ¼ cup white wine or rice vinegar
- ¼ cup Brown Sugar
- 3 tablespoon sesame oil
- 2 inches Ginger Root (2 tablespoons minced)
- 3 cloves Garlic
- ½ teaspoon Ground Black Pepper
Cilantro Lime Sriracha Sauce
- 1 Cup Sour Cream
- 1 Lime
- 1 teaspoon Sriracha
- 1 tablespoon Fresh Cilantro, chopped (save some cilantro for garnish)
- ¼ teaspoon Salt
Sesame Cabbage Slaw
- 3 cups Cabbage, shredded white, purple, or combo
- 4 Scallions, sliced
- 1 ½ tablespoon Rice or White Wine Vinegar
- ⅓ cup Mayonnaise
- ½ teaspoon Sesame Oil
- 2 tablespoon Honey
- 1 teaspoon Soy Sauce
Other Taco Ingredients
- 1 tablespoon Olive Oil
- 12 Flour Tortillas, 6 inch or 8 inch
Instructions
Prep Ahead - Marinate the Steak
- Slice the raw flank steak into thin strips going across the grain (the lines in the meat). Add the slices to a glass container.
- 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.
Prep Ahead - Make the Cilantro Lime Sriracha Sauce
- 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 ¼ more of the lime at a time tasting as you add to make sure it doesn't get to acidic. Add salt to taste.
Prep Ahead - Make the Sesame Cabbage Slaw
- 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.
- 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.
Cook!
- Remove the flank steak from the fridge 15-30 minutes before cooking to bring it to room temperature.
- Preheat a large pan and then add a tablespoon 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.
- 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)
- 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!
Notes
- Serving Size = 2 Tacos
- 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!
- 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.
- To make this recipe gluten free, you can swap the tortillas with lettuce wraps or gluten free corn tortillas. Also, be sure to check all of the ingredient labels to ensure that there is no gluten.
- You can make the Korean Bulgogi Beef up to 4 days ahead and store in the fridge in an airtight container. You can make the slaw up to 4 days ahead and also store in an airtight container. Finally, you can make the Cilantro Lime Sauce up to 5 days ahead.
