BEEF BULGOGI KOREAN TACOS

Beef Bulgogi Korean Tacos image

Make a taco truck favorite at home! Load up a soft tortilla with Korean BBQ beef, cilantro-lettuce slaw and fiery Sriracha salsa. Pair with a Fizzy Lime SODArita.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 15

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Ingredients

3 medium green onions, chopped
1/4 cup soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
1 lb beef top sirloin steak, thinly sliced against the grain
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 teaspoon Sriracha sauce
1 tablespoon sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons soy sauce
1 cup fresh cilantro sprigs
1/2 cup thinly sliced red onion
2 cups thinly sliced romaine lettuce
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
1 tablespoon sesame seed

Steps:

In 1-gallon resealable food-storage plastic bag, mix beef and marinade ingredients. Seal bag. Refrigerate 30 minutes.
Meanwhile, in blender, place spicy salsa ingredients. Cover; blend on medium speed until smooth. Pour into small bowl. Set aside. In large bowl, mix all slaw ingredients except lettuce until well mixed. Set aside.
Drain beef; discard marinade. Heat 12-inch nonstick skillet over medium-high heat. Cook beef in skillet 2 to 3 minutes, stirring frequently, until brown. Toss lettuce in slaw mixture.
Spoon beef on warm tortillas. Drizzle with spicy salsa, and top with slaw. Sprinkle tops with sesame seed.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 35 mg, Fiber 1 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (taco only), Sodium 500 mg, Sugar 4 g, TransFat 1 g