The Food Truck That Ate Los Angeles; Kimchi Tacos Recipe

Name: The Food Truck That Ate Los Angeles; Kimchi Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound rib eye or skirt steak sliced very thin, or substitute pork scallops; 3 tablespoons dark soy sauce; 3 tablespoons shao xing wine; 2 tablespoons sesame oil; 3 cloves garlic, finely chopped; 1 knob of ginger, peeled and shaved thinly as possible; 1 or 2 scallions, thinly sliced, from the pale green part to the dark green part; 1/2 of one asian pear, pealed, cored and chopped. Go ahead and eat the other half while no one is looking; Ground black pepper; 2 cups green cabbage, slivered and then chopped; 1 jar/package kimchi (at least 8 to 12 ounces), chop socky sliced; 12 small flour tortillas; Peanut oil for frying; Condiments for the snack table include: Chinese chili garlic sauce or Sriracha, more chopped scallions, toasted sesame seeds, hot pepper flakes or whatever you want to add

Servings: persons

1 pound rib eye or skirt steak sliced very thin, or substitute pork scallops
3 tablespoons dark soy sauce
3 tablespoons shao xing wine
2 tablespoons sesame oil
3 cloves garlic, finely chopped
1 knob of ginger, peeled and shaved thinly as possible
1 or 2 scallions, thinly sliced, from the pale green part to the dark green part
1/2 of one asian pear, pealed, cored and chopped. Go ahead and eat the other half while no one is looking
Ground black pepper
2 cups green cabbage, slivered and then chopped
1 jar/package kimchi (at least 8 to 12 ounces), chop socky sliced
12 small flour tortillas
Peanut oil for frying
Condiments for the snack table include: Chinese chili garlic sauce or Sriracha, more chopped scallions, toasted sesame seeds, hot pepper flakes or whatever you want to add

1
Begin by cutting the beef into taco sized portions.
2
In a large bowl combine the soy sauce (see note to cook), shao xing, sesame oil, garlic, slivered ginger, asian pear, scallion, pepper and mix together
3
Add the beef to this marinade and refrigerate for two hours. After this point assembly is quick and efficient and you can keep the tacos coming
4
Heat up a wok and cover the bottom with peanut oil. When the oil begins to shimmer but not smoke cook your beef in individual serving portions
5
Meanwhile have another dry pan hot and ready for you tortillas. Heat those through, and turn once. They should still be soft
6
To plate; overlap two tortillas and top with beef, kimchi, and raw cabbage. Your guests can add their own preferred condiments
7
Watch the movie
8
Note to cook: depending on the brand, dark soy sauce can be very salty..almost to the point of overpowering the other flavors. So get in touch with your inner soy sauce to know what you are serving. This is important, Panda.

1058

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 pound rib eye or skirt steak sliced very thin, or substitute pork scallops, 3 tablespoons dark soy sauce, 3 tablespoons shao xing wine, 2 tablespoons sesame oil, and more.

Yes, The Food Truck That Ate Los Angeles; Kimchi Tacos falls under the General 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.

The Food Truck That Ate Los Angeles; Kimchi Tacos

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