KOREAN BEEF TACOS

KOREAN BEEF TACOS: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1/4 cup (60 ml) soy sauce
1/4 cup (80 g) honey
1/4 cup (60 ml) toasted sesame oil
1/4 cup (60 ml) hot water
4 garlic cloves, grated
1 tablespoon (8 g) grated fresh ginger
1 teaspoon freshly ground black pepper
11/2 pounds (680 g) skirt or flank steak, very thinly sliced against the grain
12 corn tortillas
1 small head purple cabbage, thinly sliced
1/4 cup (4 g) fresh cilantro, chopped
1 avocado, pitted, peeled, and sliced
Sriracha-Lime Dressing
1 lime, cut into wedges

Cooking Instructions:

In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.

Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.

Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes, until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pour in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.

Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.