Korean Tacos

Korean Tacos
Makes 8
Prep 20 m
Marinate 60 m
Cook 9 m
Stand 5 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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 kcal cal., 675 mg sodium, 14 g pro., 1 g fiber, 22 g carb., 5 g sat. fat, 37 mg chol., 19 g Fat, total