Korean Beef Tacos with Asian Slaw. Tender thin slices of caramelized beef piled into corn tortillas paired with a bright creamy Asian coleslaw and served with fresh cilantro. Inspired by my love for Asian fusion, tacos and street food, these are savoury, sweet and tangy all in one bite.
A taco is only as good as the meat it’s loaded with, the carefully selected toppings and garnishes to create the perfect symphony of flavours- bite, after bite until you don’t even realize you’re five tacos deep. I can’t speak highly enough about these ones. They are incredibly tasty and fairly quick to prepare. Dinner will be ready in no time.
I’m a sucker for a good coleslaw. I love a creamy, slightly tangy from the vinegar and one that is well balanced. For this version, I combined mayonnaise, rice vinegar, sesame oil, a pinch of honey, touch of salt, lime juice, sriracha sauce, and a dash of mustard and whisked that all together until well combined. For a touch spicier, up the sriracha. Normally I use red wine vinegar, no sriracha and olive oil, but since I was doing an Asian fusion I swapped these out for more suitable ingredients. Once the dressing is done, mix together with shredded cabbage, carrots, cilantro, sesame seeds, and scallions and let that all sit together for 15-20 minutes for all the flavours to develop together. The slaw is stand alone delicious and creamy which is why I didn’t even bother including a sauce as an additional garnish for these tacos.
My preferred choice of steak when making tacos. Flank steak takes on marinates really well, grills quick and nicely and is the perfect size to slice thin or cube which makes it ideal when stuffing inside tacos. Whether making carne asada, or korean bulgogi beef, you can’t go wrong with this cut. Combine together the soy sauce, grated ginger, garlic, sesame oil, pepper, pinch of sugar, and orange juice. Cover the steak and let that sit for 30 minutes. When ready to cook, sear over high heat until grill marks appear and flip and do the same thing for the other side. Remove the steak from the heat and let sit for about five minutes until the juices have time to re-distribute throughout the steak. Slice thin or cube and serve immediately.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together.