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.

Asian Slaw

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.

FLANK STEAK

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.

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Print Recipe

Korean Beef Tacos with Asian Slaw

Quick and easy grilled flank steak served with a creamy Asian slaw and fresh cilantro

Prep Time30 minutes mins

Cook Time10 minutes mins

Course: Dinner

Cuisine: korean

Keyword: dinner, korean beef, quick and easy, tacos, weeknight dinner

Ingredients

• 2 lbs flank steak
• 1/3 cup soy sauce
• 1/4 cup sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp orange juice
• 1 tsp granulated sugar
• 1 tsp grated ginger
• 2 cloves garlic, minced
• pepper to season

Asian Slaw

• 1 cup green and purple cabbage, shredded
• 1/2 cup carrots, shredded
• 1/2 cup cilantro, chopped loosely packed
• 1/3 cup scallions, diced
• 2 tbsp sesame seeds
• 1/2 cup mayonnaise
• 1/3 cup sesame oil
• 1 lime, juiced
• 1 tsp rice vinegar
• 1/3 cup sriracha
• 1 tbsp honey warmed
• 1 tsp dijon mustard
• kosher salt and pepper to taste

to serve

• corn tortillas
• cilantro

Instructions

• For the steak: whisk all the ingredients together and pour overtop the steak. Marinate for 30 minutes.
• To make the coleslaw: Whisk together all the ingredients for the dressing. Combine the shredded cabbage, carrots, cilantro, scallions and sesame seeds. Toss well with the dressing.
• Cook the steak over high heat on the BBQ, griddle or pan. Sear until grill marks form on each side, about 4 minutes a side. Remove from heat and let rest a few minutes. Slice thin going across the grain.
• To serve: Pile steak into centre of warmed tortillas, top with slaw and finish with cilantro.