Korean-style Beef Tacos

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup sugar
• 5 tablespoons low sodium soy sauce
• 1 1/2 tablespoons chili paste (such as sambal oelek)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 12 ounces flank steaks (sliced against the grain into thin strips)
• 1/8 teaspoon salt
• cooking spray
• 8 corn tortillas (6 inch)
• 3 tablespoons green onions, sliced
• 3 cups napa cabbage, chopped
• 2 garlic cloves, crushed
• 1/2 cup rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sugar
• 2 teaspoons chili paste

Recipe

• 1 combine first 6 ingredients in a shallow dish. add steak to dish; cover. marinate in refrigerator for 1 hour; turning after 30 minutes.
• 2 preheat grill to medium-high heat. remove steak from marinade and discard marinade. thread steak onto 8 skewers; sprinkle with salt. place skewers on grill rack coated with cooking spray. grill 2 minutes on each side or until desired degree of doneness. grill tortillas 30 seconds on each side or until lightly charred; keep warm. place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. divide the quick pickled cabbage evenly among tacos; sprinkle with onions.
• 3 to make the quick pickled cabbage: place 3 cups chopped napa cabbage in a medium bowl with 2 crushed garlic cloves. bring rice vinegar, soy sauce, sugar and chile paste to a boil. pour hot vinegar mixture over cabbage; toss. let stand at least 30 minutes.