Korean-Inspired Beef Bulgogi Tacos

Ingredients

• 10 oz flank steak (or sirloin), thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp gochujang (or sriracha for mild heat)(optional)
• 1 tbsp lime juice
• 6 small warm tortillas (corn or flour)
• 2 cups shredded cabbage (green or purple)
• 1 tbsp rice vinegar
• 1 tsp honey(optional)
• 1 tbsp sesame seeds
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (15 minutes): In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, gochujang (if using), and lime juice. Add the sliced beef and toss to coat. Shred cabbage and slice green onions (if using).

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat. Add the beef (discard excess marinade if very thick) and cook, stirring, until browned and cooked through, about 8–10 minutes. If the pan looks dry, add 1–2 tbsp water to help the sauce glaze.

3. 3

   Finish and assemble: Toss cabbage with rice vinegar (and honey if using). Warm tortillas. Spoon bulgogi into tortillas, top with quick slaw, sesame seeds, and green onions (if using). Serve immediately.