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    Home » Recipes » Main Dish Recipes

    Korean-Style Beef Tacos with Quick Pickled Cabbage

    Published: Apr 10, 2014 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    My local Farmers Market recently got a new meat vendor, and they carry so many cuts of beef. I picked up a flank steak the last time I was there, and this taco recipe was the perfect thing to make with it!

    A simple marinade imparts wonderful flavor into the beef, and a quick kimchi-esque topping really kicks up the heat and adds a nice crunch.

    Korean-Style Beef Tacos with Quick Pickled Cabbage

    This was a great excuse to fire up the grill, and dinner was absolutely delicious. I didn’t serve it with any sides, but let’s just say that this only ended up feeding 2 of us. Ahem.

    Korean-Style Beef Tacos with Quick Pickled Cabbage

    Korean-Style Beef Tacos
    Cooking Light June 2012

    Serve with cooked rice tossed with a tablespoon of toasted sesame oil.

    Yield: Serves 4 (serving size: 2 tacos)
    Total: 1 Hour, 28 Minutes

    ⅓ cup sugar
    5 tablespoons lower-sodium soy sauce*
    1 ½ tablespoons chile paste (such as sambal oelek)
    1 tablespoon fresh lime juice
    1 tablespoon dark sesame oil
    4 garlic cloves, minced
    12 ounces flank steak, sliced against the grain into thin strips
    ⅛ teaspoon salt
    Cooking spray
    8 (6-inch) corn tortillas
    Quick Pickled Cabbage (recipe below)
    3 tablespoons sliced green onions

    1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes.

    2. Preheat grill to medium-high heat.

    3. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) 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.

    Quick Pickled Cabbage

    Yield: Serves 4 (serving size: ½ cup)

    3 cups chopped napa cabbage
    2 garlic cloves, crushed
    ½ cup rice vinegar
    2 tablespoons lower-sodium soy sauce*
    1 tablespoon sugar
    2 teaspoons chile paste

    Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

    *Optional: use Gluten Free

    Amount per serving:
    Calories: 270
    Fat: 6.3g
    Saturated fat: 1.6g
    Monounsaturated fat: 2g
    Polyunsaturated fat: 1.4g
    Protein: 18.1g
    Carbohydrate: 37.1g
    Fiber: 3g
    Cholesterol: 21mg
    Iron: 1.3mg
    Sodium: 568mg
    Calcium: 95mg

    Big Flavors Rating: 5 Stars

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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