Korean-Style BBQ Beef Tacos

Ingredients

• 300 g flank steak or ribeye, thinly sliced
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 6 small flour tortillas
• 2 cups shredded cabbage and carrot coleslaw mix
• 2 tbsp rice vinegar
• 3 tbsp mayonnaise
• 1 tbsp sriracha
• 2 green onions, sliced(optional)
• 1 tsp toasted sesame seeds(optional)

Instructions

1. 1

   In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the sliced beef, toss to coat, and marinate for 10 minutes while you prep the toppings.

2. 2

   Make the slaw: toss the cabbage-carrot mix with rice vinegar and a pinch of salt; set aside to pickle lightly. Stir mayonnaise and sriracha together in a small bowl to make the sriracha mayo.

3. 3

   Heat a large skillet over high heat. Cook the beef in a single layer for 3-4 minutes per side until caramelized and cooked through, working in batches if needed.

4. 4

   Warm the tortillas in a dry pan or microwave for 30 seconds.

5. 5

   Assemble tacos: spread sriracha mayo on each tortilla, top with beef, slaw, green onions, and sesame seeds. Serve immediately.