Who needs to visit a food truck when you can make Korean street food in your own home! These punchy beef tacos are simply delicious.
|1 lb||(450 g) Rib Eye Steak, thinly sliced|
|.25||Onion, thinly sliced|
|.33 cup||(80 mL) Soy sauce|
|2 tbsp||(30 mL) Sugar|
|1 tbsp||(15 mL) Sesame oil|
|3 tbsp||(45 mL) Sesame seeds, toasted, divided|
|.25 tsp||Chili flakes|
|1 tsp||(5 mL) Freshly grated ginger|
|3||Cloves garlic, minced|
|4||Green onions, thinly sliced, divided|
|8||Dempster’s® Original Small Tortillas|
|Fresh cilantro leaves|
PLACE steak into a large re-sealable plastic bag. Whisk together soy sauce, sugar, sesame oil, 2 tbsp (30 mL) sesame seeds, chili flakes, ginger, garlic and half the green onion slices. Pour over meat and seal bag. Massage to coat the meat thoroughly. Refrigerate for 30-60 minutes.
DRAIN marinade from the beef and discard. Heat a large non-stick skillet over medium-high. Add beef, working in batches, do not to overcrowd the pan. Stir-fry 3-5 minutes or until beef begins to crisp on the edges.
WARM each tortilla in a lightly oiled pan over medium heat. Keep warm.
DIVIDE meat between tortillas and top with green onion, cilantro and additional sesame seeds.
Place steak in the freezer to firm for easier slicing.
Serve topped with Kimchi (a Korean condiment made from fermented cabbage) that is available at Asian supermarkets.
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