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Blue background with a plate topped with a tortilla layered with beef, pickled cabbage, and sour cream.

Korean Style Beef Tacos

Beef marinated in a sweet and spicy mixture that's sauteed and topped with quick pickled cabbage, cheese, and sour cream for a delicious taco.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 tacos
Author: Hezzi-D

Ingredients

  • 2 Tablespoons sugar
  • 5 Tablespoons soy sauce
  • 2 teaspoons chile paste
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon dark sesame oil
  • 4 garlic cloves minced
  • 1 1/2 lb. flank steak sliced into thin strips
  • 3 c. red cabbage
  • 2 garlic cloves minced
  • 1/3 c. rice vinegar
  • 1/4 c. soy sauce
  • 1 Tablespoon sugar
  • 2 teaspoons chile paste
  • 1 teaspoon black pepper
  • 1 Tablespoon olive oil
  • 6 tortillas
  • 2 green onions chopped
  • cheddar cheese shredded
  • sour cream

Instructions

  • In a container with a lid mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves.  Add the steak and cover.  Refrigerate at least 4 hours.
  • Meanwhile, chop the cabbage and place it in a bowl along with the garlic cloves.
  • In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste.  Bring to a boil and then pour over top of the cabbage.  Toss to coat.  Allow to sit for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium heat.  Add the steak and sprinkle with the black pepper.  Saute for 4-5 minutes or until the steak is cooked through.
  • Place the steak on a tortilla and top with the pickled cabbage. 
  • Sprinkle with green onions and cheddar cheese then top with sour cream.

Notes

Recipe adapted from Cooking Light