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Wednesday, May 24, 2017

Korean BBQ Tacos

This recipe uses marinated beef strips, a crunch Asia slaw and some quickly pickled cucumbers joined  to make a tasty taco that is just that little bit different.  Yum!

  • 1 1/4 pounds thinly sliced siroin or flank steak beef
  • Marinade these strips in the following for 30 minutes-to overnight (however much time you have) 
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  •   2 t. garlic salt
  • 2 t. ginger
  • 1/4 teaspoon red chile flakes 
  •  In another bowl combine the following for the slaw:
  •   3 c. pre cut cabbage slaw mix or 2 cups shredded green cabbage+1 cup shredded purple cabbage+1/2 cup shredded carrots
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced green onions
  • Let sit while cooking the meat or fix earlier and allow to sit in the fridge while the meat marinades
  •   pickled cucumbers:  Combine the following and allow to sit for 30 minutes+
  • 1 cup  thinly sliced cucumbers
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • Barbeque the meat, place in a warm taco shell, top with some slaw and cucumbers.

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