Korean Steak Tacos Recipe

Name: Korean Steak Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup finely chopped fresh cilantro; 1/4 cup packed dark brown sugar; 3 tablespoons canola oil; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 large garlic cloves, minced; 1 jalapeno pepper, seeded and finely chopped; 1 teaspoon freshly ground black pepper; 1 teaspoon ground coriander; One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed; 1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups); 1 large carrot, cut into 2-inch-long matchstick-size strips; 8 scallions (white and green parts), thinly sliced on a sharp diagonal; 1/2 cup lightly packed fresh cilantro sprigs; Twelve 6-inch corn tortillas

Servings: persons

1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
1/2 head napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
1 large carrot, cut into 2-inch-long matchstick-size strips
8 scallions (white and green parts), thinly sliced on a sharp diagonal
1/2 cup lightly packed fresh cilantro sprigs
Twelve 6-inch corn tortillas

1
1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapenos, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
2
2. Prepare an outdoor grill for medium-high cooking over direct heat.
3
3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
4
4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
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5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
6
6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup finely chopped fresh cilantro, 1/4 cup packed dark brown sugar, 3 tablespoons canola oil, 3 tablespoons soy sauce, and more.

Yes, Korean Steak Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Steak Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions