Korean Beef Tacos
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Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (3)

Korean Beef Tacos

NUTRITION · PER SERVING120M COOK
CAL 30%·PRO 73%
CARBS 46G31% OF CAL
4G FIBER21G OTHER21G TOTAL SUGAR
FAT 30G46% OF CAL
9G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated beef steak with a ginger-soy glaze, topped with crunchy slaw and sriracha-lime crema in charred tortillas. Bold, zesty, and satisfying.

mainkoreantacobeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 2 pounds flank steak
  • 1 tablespoon ginger (peeled and chopped)
  • 1/3 cup soy sauce (not lite)
  • 1/4 cup light brown sugar (lightly packed)
  • 1 tablespoon toasted sesame oil
  • 1 lime
  • 1 packed cup coarsely chopped yellow onion
  • 1 packed cup coarsely chopped Fuji apple
  • 4 cloves garlic
  • 4 cups shredded green cabbage
  • 1 cup matchstick carrots
  • 1 cup matchstick-cut cucumber (2–3 Persian/Salad or 1 English cucumber)
  • 1 cup coarsely chopped cilantro (1 bunch—stems and leaves; measure before chopping)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon sesame seeds
  • 1 teaspoon Sriracha
  • 1/4 cup + 2 tablespoons mayo (I love Hellman’s/Best Foods)
  • 2-1/4 teaspoons Sriracha
  • 1 teaspoon granulated sugar
  • 1 teaspoon garlic powder
  • 2 limes
  • Salt and pepper
  • Flour tortillas (street-taco-sized, plus cooking spray)
  • Cilantro (optional, for serving)
PREP
45M
SODIUM
1607MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.