Korean Bulgogi Tacos

食材

For the Marinade:

1 pound rib eye, thinly sliced

1/4 cup soy sauce

2 tablespoons sugar

1 tablespoon sesame oil

1 tablespoon mirin

1/2 medium onion

2 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon sesame seeds, toasted

1/4 teaspoon black pepper

For the tacos:

flour tortillas

limes

dry slaw mix

cilantro

Avacados (Optinal)

For the Spicy Mayo:

1/3 cup kewpie mayo

siracha to taste

步驟

Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. Whisk until combined. Toss in the meat, cover, and set in the fridge for 30 minutes.

Preheat a grill pan or a large iron skillet to high heat. Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

Mix the Mayo and desired amount of sriracha into bowl.

Spoon the beef into the tacos. Top the beef with slaw, cilantro and avacado. Drizzle spicy mayo over top and finish with lime juice.