Description

These Korean Beef Tacos combine the rich, savory flavors of traditional bulgogi-marinated flank steak with fresh toppings like purple cabbage, cilantro, and avocado, all wrapped in warm, toasted tortillas. Enhanced with a creamy, spicy Sriracha-lime sauce, this easy-to-make recipe is perfect for a fusion dish that offers bold Korean flavors in a fun taco format, ideal for casual dinners or entertaining guests.

Ingredients

Units Scale

Beef Bulgogi Marinade Ingredients:

4 Tbsp toasted sesame oil
4 garlic cloves, minced
1 Tbsp fresh ginger, grated (optional but nice)
1/4 cup soy sauce
1/4 cup packed light brown sugar, pressed into the cup
1 tsp ground black pepper
1/4 cup hot water

Korean Beef Tacos Ingredients:

1 1/2 lb flank steak
12 to 14 small, 6-inch flour tortillas (use corn tortillas for gluten free)
1 small purple cabbage, shredded
1/3 bunch cilantro leaves
1 avocado, sliced

The Best Taco Sauce:

1/3 cup sour cream
1/4 cup mayonnaise
1 tsp garlic powder
1 tsp Sriracha hot sauce
2 Tbsp fresh lime juice (plus lime wedges to serve if desired)

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Instructions

Prepare the beef: Thinly slice the flank steak against the grain and place the slices in a medium bowl for marinating.
Make the marinade: In a separate bowl, stir together toasted sesame oil, minced garlic, grated ginger, soy sauce, brown sugar, ground black pepper, and hot water until the sugar dissolves.
Marinate the beef: Pour the marinade over the sliced beef and toss to combine evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor development. Before cooking, allow the beef to come to room temperature for about 30 minutes to ensure even cooking and prevent the meat from steaming.
Cook the beef: Heat a large, heavy non-stick pan over high heat without additional oil. When the pan is hot enough that a piece of meat sizzles loudly upon contact, add the marinated beef slices. Sauté without stirring for 2-3 minutes until lightly browned, then stir and continue cooking for an additional 3-5 minutes, stirring occasionally, until the meat is fully cooked, the liquid has evaporated, and the sauce has caramelized on the beef slices.
Toast the tortillas: Warm tortillas on a hot dry skillet or directly over the grates of your gas stove, turning frequently. This should only take a minute or so; watch closely to prevent burning.
Prepare the taco sauce: In a bowl, combine sour cream, mayonnaise, garlic powder, Sriracha, and fresh lime juice. Mix well until smooth. For easy drizzling, transfer the sauce to a small zip-top plastic bag and snip off one corner.
Assemble the tacos: Place a generous portion of the cooked bulgogi beef on each toasted tortilla. Top with shredded purple cabbage, cilantro sprigs, sliced avocado, and drizzle the taco sauce over the top. Add a squeeze of fresh lime juice if desired for extra brightness.

Notes

Use toasted sesame oil rather than plain sesame oil for a richer, more authentic flavor.
Marinating overnight enhances the flavor and tenderness but 4 hours is sufficient if short on time.
Allowing the meat to come to room temperature before cooking helps sear the beef better and avoids cooling the pan.
For gluten-free tacos, substitute corn tortillas for the flour tortillas and use gluten-free soy sauce.
The taco sauce can be adjusted in spiciness by adding more or less Sriracha according to preference.

Nutrition

Serving Size: 2 tacos
Calories: 350
Sugar: 8g
Sodium: 550mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg