Korean Tacos are fast and de­li­cious

Mar­i­nate your steak overnight for ex­tra tasty tacos.

Franklin County News - - OUT & ABOUT -


Korean steak

600g beef sir­loin steaks (at room tem­per­a­ture)

cup soy sauce 21⁄ ta­ble­spoons brown sugar 2 ta­ble­spoons wa­ter 2 tea­spoons sweet chilli sauce 11⁄ ta­ble­spoons gin­ger, minced 11⁄ ta­ble­spoons sesame oil 2 tea­spoons steak spice mix (see recipe below) Steak spice mix 1 tea­spoon five spice 2 tea­spoons gar­lic pow­der Bok choy slaw 2 baby bok choy 1 car­rot

tele­graph cu­cum­ber 2 spring onions 1 ta­ble­spoon sesame oil

cup may­on­naise Juice of 1 lemon To serve: 8–10 tor­tilla wraps (store-bought).

Pre­heat oven to 180 de­grees Cel­sius (to warm tor­tillas if not us­ing mi­crowave). Pre­heat bar­be­cue hot plate or grill to high (if us­ing).

Pat steaks dry with paper sea­son to taste with salt and pep­per.

Heat a driz­zle of oil in a large fry-pan on high heat. Cook steaks for 2-3 min­utes each side for medium-rare (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside, cov­ered in foil, to rest for about 5 min­utes. Keep pan on heat. Pour Korean sauce into hot pan and al­low to boil and foam for 30-60 sec­onds, un­til sticky and re­duced. Re­move from heat. Thinly slice steak against the grain then toss through the re­duced sauce un­til coated.

Wrap stack of tor­tillas in foil and warm in oven for 2-3 min­utes. Al­ter­na­tively, cover with cling film and warm in mi­crowave for 30–60 sec­onds.

To serve, place ev­ery­thing in the mid­dle of the ta­ble for ev­ery­one to build their own tacos. Fill tor­tilla wraps with slices of Korean steak and top with bok choy slaw.


You can swap the slaw for your favourite salad for a dif­fer­ent op­tion.

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