Ingredients
-
1/3
-
5
-
1 1/2
-
1
-
1
-
4
-
12
-
1/8
-
-
8
-
-
-
-
-
Directions
Korean-Style Beef Tacos, A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef., These tacos were really good and I loved the unique twist. The quick-pickled cabbage was a great approximation of kimchee. The meat was on the bland side; next time I’ll probably marinate it overnight. I served these as specified, but also added a bit of sesame seeds and sriracha sauce. Thanks for sharing this neat fusion recipe!, A nice twist on traditional beef tacos from Cooking Light. Prep time does not include marinating time for beef.
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Steps
|
1
Done
|
Combine First 6 Ingredients in a Shallow Dish. Add Steak to Dish; Cover. Marinate in Refrigerator For 1 Hour; Turning After 30 Minutes. |
|
2
Done
|
Preheat Grill to Medium-High Heat. Remove Steak from Marinade and Discard Marinade. Thread Steak Onto 8 Skewers; Sprinkle With Salt. Place Skewers on Grill Rack Coated With Cooking Spray. Grill 2 Minutes on Each Side or Until Desired Degree of Doneness. Grill Tortillas 30 Seconds on Each Side or Until Lightly Charred; Keep Warm. Place 2 Tortillas on Each of 4 Plates and Divide Steak Evenly Among Tortillas. Divide the Quick Pickled Cabbage Evenly Among Tacos; Sprinkle With Onions. |
|
3
Done
|
to Make the Quick Pickled Cabbage: Place 3 Cups Chopped Napa Cabbage in a Medium Bowl With 2 Crushed Garlic Cloves. Bring Rice Vinegar, Soy Sauce, Sugar and Chile Paste to a Boil. Pour Hot Vinegar Mixture Over Cabbage; Toss. Let Stand at Least 30 Minutes. |
