Korean Ta­cos are fast and de­li­cious

Mar­i­nate your steak overnight for ex­tra tasty ta­cos.

Matamata Chronicle - - Out & About -

us­ing mi­crowave). Pre­heat bar­be­cue hot plate or grill to high (if us­ing).

Pat steaks dry with pa­per tow­els and set aside. Com­bine all re­main­ing Korean steak in­gre­di­ents in a small bowl and set aside.

Pre­pare bok choy slaw. Trim bok choy ends 1cm, rinse and thinly slice; peel and grate car­rot; slice cu­cum­ber into thin match­sticks; finely slice spring onions.

Add all to a large bowl with sesame oil, may­on­naise and lemon juice. Toss gen­tly and 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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