You are here

Korean Tacos

Korean Tacos

Nutrition Facts
  • cal. (kcal) 314
  • Makes: 8 servings
  • Prep: 20 mins
  • Marinate: 1 hr
  • Cook: 9 mins
  • Stand: 5 mins
  • Serving Size: tacos
  • 0
  • 1
  • 2
  • 3
  • 4
by 4 people
add your rating thank you for rating | add a comment

Ingredients

  • 1 pound boneless rib-eye steaks (about 2 steaks), 1/2 inch thick
  • 1/4 cup plus 1 tbsp rice vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 tsp sriracha
  • 2 teaspoons sesame oil
  • 1/2 cup thinly sliced yellow onion
  • 3 cloves garlic, sliced
  • 1 2-inch piece of ginger, peeled and thinly sliced
  • 1/4 teaspoon salt
  • 1/2 English cucumber, cut into matchsticks (about 1 1/2 cups)
  • 8 6-inch flour tortillas, warmed
  • Sliced radishes and sesame seeds (optional)

Directions

  1. Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.
  2. In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.
  3. Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.
  4. Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.

Nutrition Information for Korean Tacos

Servings Per Recipe: 8
PER SERVING: 314 cal., 19 g total fat (5 g sat. fat), 37 mg chol., 675 mg sodium, 22 g carb. (1 g fiber), 14 g pro.

Love it? Share now!

Comments

Loading comments...