Korean Inspired Beef Tacos
Korean Inspired Beef Tacos
Korean Inspired Beef Tacos are a delicious way to get your taco fix. These tacos have several Asian inspired flavors like soy sauce, sesame, garlic, ginger and onions. These cook up quickly on the grill. This recipe is a great make ahead recipe. It can be prepped the day before and quickly cooked when ready to eat.
The use of an Asian bagged salad kit makes the prep super easy. You avoid the time consuming task of slice cabbage and carrots.
I use ribeye steaks for this recipe but you can swap out any steak that you like or may be more budget friendly. I would recommend using sirloin steaks if you want to save your food budget. You can usually find ribeye steaks pretty affordable at Aldi. I add my beef to a shallow dish so that the marinade really gets into the steak. I do flip the steaks at least once during the marinating time.
In my full, printable and Pinterest Pin(able) recipe below, I share the cook time for the steaks. Please note that the thickness of your steaks makes a difference in the cook time. The type of grill you have also makes a difference. It is always my advice to buy a meat thermometer and learn the feel of the meat when it is to your desired level of doneness. The steaks pictured above are to medium rare and when they are done, the feel semi firm in the center with a little softness in the very center.
Reserving The Marinade
I save the marinade from marinating the beef, because the sauce is so good. Since there was raw meat in the marinade, you MUST boil and simmer the marinade to cook out the bacteria. Please do not skip this step, as you will get sick if you do not. I boil mine for about 15 to 20 minutes at a fairly high heat so that it is safe to use. This makes a very delicious sauce that will be delicious on the crunchy cabbage and carrots.
- 2 medium to large ribeye steaks
- 1/2 cup of soy sauce
- 1/4 cup of sesame oil
- 1 tablespoon of grated ginger or 1/2 teaspoon of dried ginger
- 1 tablespoon of sesame seeds
- 4 cloves of crushed garlic
- black pepper to taste
- 6 green onions, sliced thin, white and green parts separated
- 1.5 tablespoons of white sugar
- 3 cups of sliced cucumbers, I use the seedless cucumbers or the small Persian ones
- 1/2 cup of rice wine vinegar
- 1 lime
- 1 jalapeño, remove the seeds and dice small
- kosher salt
- 1/4 teaspoon of white sugar
- 1 bagged Asian Salad kit (found in the refrigerated section of the produce department)
- 1 package of small "street taco" size flour tortillas
- "optional" green onions sliced thin, lengthwise
- *all ingredients are measured according to MY preferences, feel free to adjust to your personal preferences or dietary needs
- **further clarification along with pictures are in the blog post
- Add the ribeye steaks to a shallow dish, I use a pie plate.
- Whisk together the soy sauce, sesame oil, sesame seed, garlic, ginger, white parts of the green onion, sugar and black pepper. Pour over the steaks, cover and refrigerate 4 hours and up to 8 hours. Flip once while marinating.
- When ready to cook, remove the steaks and let sit out on a plate at room temperature for 30 minutes. Reserve the marinade.
- Slice your cucumbers, I wash but do not peel, add to a bowl, add the green onions and the diced jalapeño. Add the salt, sugar and rice wine vinegar. Zest the whole lime into the bowl and then juice the lime into the bowl. You can serve this right away or let it sit overnight for even better flavor.
- Get your grill really hot, I cooked at about 500 degrees. Add your ribeyes and cook for medium rare about 7 minutes on each side. The thickness of your steaks and your grill will make a difference on the cook time. My steaks were about one inch thick. Remove the steaks when cooked to your desired temp and let rest under foil for about 10 minutes.
- Warm the tortillas on the grill.
- Add your marinade to a small saucepan. Bring to a boil and simmer for 15 to 20 minutes, stirring occasionally. Cool it down.
- Toss your bagged salad with the crunchy bits and the cucumbers. I save the dressing packet for another time and use the simmered down sauce when it's cooled.
- Slice your steaks thin, I trim some of the larger peices of fat. Serve on the tortillas with the salad and a drizzle of the sauce as well as some chili crunch sauce.
Other Summer Recipes
If this recipe for the Korean Beef tacos appeals to you, give my Summer Slider recipe a try. These Cheesy Beef Sliders are made with creamy Muenster Cheese and caramelized onions. Served on pretzel rolls, they are the perfect bite. You can follow me on Facebook or Pinterest for all kinds of easy, affordable and delicious recipes.