Korean Street Tacos

Ingredients

• 1 lb of flank steak, cut against the grain into bite sized pieces
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2-3 cloves of garlic, minced
• 2 tsp sesame oil
• 3 tsp water
• 1 tsp mirin
• 1 tbsp soy sauce
• 1 1/2 tsp lime juice
• 1 1/2 tsp sesame oil
• 1/4 tsp sugar
• 1 1/2 cups of romaine lettuce, chopped finely
• 1 cup of napa cabbage, chopped finely
• 1/4 cup shredded carrots
• 1/4 cup of cilantro, chopped
• 1/4 cup of green onions, diced
• Small flour tortillas
• Sriracha sauce
• Lime wedges

Instructions

• Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag.

• Slice the flank steak, against the grain, into small bite size pieces.

• Place the meat into the marinade and refrigerator for 2-24 hours.

• Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing.

• Whisk until well combined then set aside to let flavors mingle.

• Heat a grill pan over medium high heat.

• Coat with cooking spray.

• Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness.

• Remove from the grill pan and set aside.

• Pour some of the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit.

• Pour the reduced marinade onto the cooked beef and toss to coat evenly.

• Chop the romaine lettuce and the napa cabbage finely.

• Toss them together with the green onion, shredded carrots, and cilantro.

• Drizzle the salad dressing on the salad, to taste.

• Toss to coat evenly.

• Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up.

• Place some of the meat into the tortilla followed by the salad.

• Top with some sriracha sauce.

• Serve the tacos with lime and eat immediately.