Korean Style Beef Tacos

Ingredients

• 1/3 cup sugar
• 5 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons chile paste (such as sambal oelek)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 12 ounces flank steak, sliced against the grain into thin strips
• 1/8 teaspoon salt
• Cooking spray
• 8 (6-inch) corn tortillas
• 3 tablespoons sliced green onions
• 1 yellow heirloom tomato, chopped-optional

Quick Pickled Cabbage Recipe:

• 3 cups chopped Napa cabbage
• 2 garlic cloves, crushed
• 1/2 cup rice vinegar
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon sugar
• 2 teaspoons chile paste
• 1 small onion, chopped-optional

• Instructions

  1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes (can marinate longer, if so desired).
  2. Preheat grill to medium-high heat.
  3. Prepare Quick Pickled Cabbage Recipe. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Add onion, if you are using one. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes (I refrigerated it, magazine didn’t specify).
  4. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt (I just grilled the slices without the skewers). Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with green onions and tomato (if using).