Korean Beef Tacos (Bulgogi) Recipe

• 4 Tbsp sesame oil
• 4 garlic cloves (minced)
• 1 Tbsp fresh ginger (grated (optional but nice))
• 1/4 cup soy sauce
• 1/4 cup packed light brown sugar (press it into the cup)
• 1 tsp ground black pepper
• 1/4 cup hot water
• 1 1/2 lb flank steak
• 12 to 14 Small (6-inch flour tortillas (use corn tortillas for gluten free))
• 1 small Purple Cabbage
• 1/3 bunch cilantro leaves
• 1 avocado (sliced)
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1 tsp garlic powder
• 1 tsp Sriracha hot sauce
• 2 Tbsp fresh lime juice ((plus lime wedges to serve if desired))

Instructions

1. 1

   Thinly slice beef against the grain and place in medium bowl.

2. 2

   Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results. Tip: Let beef stay at room temp 30 min before cooking. Chilled meat will cool a hot pan and make your meat juice out.

3. 3

   Heat a large, heavy non-stick pan on high heat (no need to add extra oil). It's hot enough when a piece of meat placed in the center has a strong sizzle. Add meat and sauté without stirring for 2-3 min or until lightly browned then stir and continue cooking additional 3-5 min, stirring occasionally or until fully cooked, liquid has evaporated and the sauce has caramelized on the beef.

4. 4

   Toast tortillas on a hot dry skillet or directly on the grates of your gas stove-top, turning frequently - they cook really fast so don't walk away.

5. 5

   Stir together all taco sauce ingredients. For easier drizzling, transfer to a ziploc bag and snip off the corner.

6. 6

   To assemble tacos, place meat over toasted tortillas and cover with generous amount of purple cabbage. Add sprigs of cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.