Korean Steak Tacos

My guess is if you’ve ever had Korean Beef Tacos in any way, shape or form I’m not going to have to do much convincing here to get you to make this recipe. But just, in the tiniest case, that you’ve never been blessed with such a delightful experience, let me just say a few words of encouragement…

Sweet, savory, perfectly melt-in-your-mouth steak. Let’s start there…

Then, let’s smear on some lime avocado…you know, for the smooth, creaminess factor.

And a crunchy, slightly sweet, spiced-up fresh, bursting-with-flavor slaw of cabbage, carrot, green onion, jalapeño and cilantro…just to ice that sweet little cake

And then. Fireworks. Rainbows. Balloons and streamers, friends. This one…it’s quick, simple and the biggest tastebud party known to human kind! You must, y’all, you just MUST make this one!!!

Korean Steak Tacos

Notes: if you are not concerned about gluten, feel free to use soy sauce instead of tamari. Also, any high heat oil such as canola will work instead of grapeseed oil.


1/2 Cup Chopped Fresh Cilantro

1/4 Cup Honey

3 Tablespoons Sesame Oil

2 Tablespoons Tamari

1 Tablespoons Grapeseed Oil or other high heat oil

2 Garlic Cloves, minced

1 (1-1 1/2 Pound) Flank Steak, sliced into thin strips.

2 Teaspoons Rice Vinegar

3 Cups Shredded Purple Cabbage

2 Carrots, peeled and cut into thin strips

1 Jalapeño, stem removed and sliced

4 Green Onions, sliced thin

2 Avocados, mashed

1 Lime, juiced + sliced lime, for serving

Salt + Black Pepper, to taste

Corn Tortillas


Place flank steak in a plastic bag. In a medium bowl whisk together the cilantro, honey, sesame oil, tamari, grapeseed oil and garlic. Set 3 Tablespoons of the mixture aside and pour the remaining mixture over the flank steak, sealing the bag and tossing to coat. Refrigerate for anywhere from 30 minutes up to 2 hours.

Add the cabbage, carrot, jalapeño and green onion to a small bowl. Stir the rice vinegar into the remaining 3 Tablespoons of marinade and drizzle the marinade over the top of the slaw. Toss to coat and set aside.

Heat a large cast iron skillet or grill plan over high heat. Add the steak in a single layer and cook for 2 minutes without stirring. After two minutes, stir and cook for an additional 2 minutes, stirring occasionally or until steak is no longer pink on the outsides.

Stir avocado and lime juice together and season with salt and pepper, to taste. Smear avocado on corn tortillas, top with steak and prepared slaw and squeeze additional lime juice over the top, if desired. Serves 4.

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