Recipe: Korean Bbq Beef Tacos

KOREAN BBQ BEEF TACOS

The fusion of Korean and Mexican is one that kept cropping up right across America on our #LostandHungry tour. This is our version... simple, tasty and stunning to look at. You don't have to cook it in a river... but it helps to prove how simple this really is!

Ingredients

Beef

  • 300 g Rib-eye Steak
  • 60 ml soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tsp dried chilli flakes
  • 2 cloves of garlic

Radish Salad

  • 60 g radishes
  • 1 carrot
  • 1 pear
  • 1 tbsp rice wine vinegar
  • 1/2 clove of garlic, crushed
  • 1 tbsp toasted sesame seeds
  • 1 tbsp caster sugar

Spinach Salad

  • 100 g fresh spinach
  • 2 spring onions
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil

To Serve

  • 6 flour tortillas
  • 4 tbsp mayonnaise
  • 1 tbsp sriracha sauce
Marinate the beef

Step 1

Marinate The Beef

Slice the beef into thin slices. Crush the garlic cloves and add to a bowl. Chuck in all the other marinade ingredients then add the sliced beef. Marinate for at least 2 hours in the fridge, if not overnight.

Radish Salad

Step 2

Radish Salad

Peel and slice the radish, carrot and pear into very thin strips. Add in the vinegar, sugar, chilli flakes, garlic and sesame seeds and mix well until there is an even colour throughout the salad.

Spinach Salad

Step 3

Spinach Salad

Wash and finely slice the spring onions. Blanch the spinach in boiling water for 5 seconds, then cool and squeeze dry before tossing with the other ingredients.

Sear the beef

Step 4

Sear The Beef

Get two frying pans very hot. Add the beef strips to one, without too much of the marinating liquid, and sear quickly for a minute on each side. In the other frying pan place the tortillas down one at a time and warm in the dry pan to heat and start to blacken (optional… we ran out of gas in the video!).

Assemble

Step 5

Assemble

Mix the mayo and sriracha, then spread it over the tortillas. Fill the tortillas with the spinach, beef and top with radish salad to serve. Serves 2

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