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Korean Bulgogi BBQ Beef Tacos Recipe! #tipit
Food & Drink
1 cup low-sodium soy sauce
½ cup mirin
½ cup brown sugar
2 tablespoons sesame oil
4 cloves garlic, crushed
1 teaspoons peeled fresh ginger, grated or minced
1 tablespoon fresh coriander, finely chopped
1kg | 2lbs flank steak (or eye fillet/scotch fillet)
12-14 mini flour tortillas, warmed
2 tablespoons soy sauce
Juice of 1 lime
1 tablespoon Mirin
2 teaspoons sesame oil[
1 cup Kale, shredded
1 cup red cabbage (or green/Chinese), grated
1 carrot, peeled and grated
¼ cup fresh cilantro, chopped
Pico De Gallo
2 ripe tomatoes, diced
¼ cup freshly chopped Cilantro/Coriander
½ red onion, finely chopped
½ lime, juiced
½ Jalapeño, sliced and seeds removed
1 tablespoon olive oil
Salt to taste
Sour Cream or Greek Yogurt
Limes, for serving
For the Beef:
Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).
Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
Cut the beef into strips and coat them in the reserved marinade sauce.
For The Kale Slaw:
Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
For the Pico De Gallo:
Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
For the Tacos:
Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.