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["Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef.", "Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate.", "Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl.", "In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade.", "Close bag and marinate mixture in the refrigerator for 3 hours .", "Remove meat from the marinade. *Discard* liquid.", "Heat up a large saute pan and brown the meat until no longer pink.", "Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter.", "Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan.", "To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a ""build-your-own"" taco bar.", "Enjoy!"]
