We all really loved this one. I got this recipe off of Mel’s.
From: Jessica
Serves: 6
Ingredients:
KOREAN BEEF
- ½ cup soy sauce, I use low-sodium
- ¼ cup unseasoned rice vinegar
- ¼ cup brown sugar, light or dark
- ¼ cup toasted or regular sesame oill
- 1 tablespoon fresh ginger or ginger paste
- 1 tablespoon minced fresh garlic, about 4-
5 cloves - 2 pounds flank or skirt steak, cut into thin 1/4-inch slices across the grain
- 1-2 tablespoons oil, for cooking
QUICK SLAW
- 4 cups shredded napa, red or green cabbage
- 1 cup shredded or grated carrots
- 1 cup chopped cucumbers
- ¼ to ½ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons oil, like avocado or olive oil
- Salt and pepper
- Sriracha, to taste
SAUCE
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons fresh lime juice
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic powder
For serving:
-corn or flour tortillas
-avacado
-lime wedges
INSTRUCTIONS
1. For the Beef. Whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger and garlic until the sugar is mostly dissolved. Place the sliced beef in a shallow dish (like a 9X13-inch pan) and pour the marinade over, tossing to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours. The first night I only let it marinate for 2 hours. Is was good but I saved half the steak for the next night and it marinaded all night. It was more flavorful the next night. So let it go as close to the 24 hours as you can.
2. When ready to cook, heat the oil in a cast iron or nonstick skillet over medium heat until hot and rippling. Put the steak and marinade in and cook, turning the beef, until sizzling and cooked through. If you want the beef more caramelized, only add half the steak at a time and cook. I cooked until about medium. Pour some remaining marinade on top.
3. For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper, and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
4. For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance). I wish I would have added more sriracha, so taste as you go and add accordingly.
5. For serving, place cooked steak in tortillas and top with slaw, sauce, avocado slices, and fresh wedges.
