KOREAN FUSION BEEF TACOS
Want it vegetarian? Substitute tofu or tempeh for the beef. I usually cut the recipe in half when preparing. These tacos remind us a little of Asian tacos that we order and are served during Happy Hour at a local Japanese sushi restaurant. Local recipe.
Provided by COOKGIRl
Categories Meat
Time 35m
Yield 24 tacos
Number Of Ingredients 17
Steps:
- 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 sautè 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!
Nutrition Facts : Calories 196.9, Fat 12.1, SaturatedFat 4.3, Cholesterol 37.1, Sodium 551.5, Carbohydrate 11.2, Fiber 1.7, Sugar 2.3, Protein 11.3
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