Beef Bulgogi Korean Tacos
Total Time 1 Hours
Spice Level Mild
Beef and Marinade
- 500 g beef top sirloin steak, thinly sliced against the grain
- 3 spring onions, chopped
- 60 ml soy sauce
- 3 tablespoons sugar
- 2 tablespoons vegetable oil
- 1/2 jar (226 g) Old El Paso™ Thick 'n Chunky Salsa
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon caster sugar
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons soy sauce
- 1 large handful coriander sprigs
- 1 red onion, thinly sliced
- 1 romaine lettuce, thinly sliced
Tortillas and Garnish
- 1 pack Old El Paso™ Super Soft Regular Flour Tortillas, heated as directed on pack
- 1 tablespoon sesame seeds
- Place the beef and marinade ingredients into a medium bowl or resealable bag and chill in the fridge for 30 minutes.
- Meanwhile, place the spicy salsa ingredients into a blender. Blend on medium speed until smooth then pour into a small bowl and set aside. Mix all the coleslaw ingredients except the lettuce in a large bowl and toss together until combined. Place to one side. Just before serving, combine with the lettuce.
- Remove the beef from the marinade and discard the excess liquid. Heat a large non-stick frying pan over a medium-high heat and cook the beef for 2 to 3 minutes, stirring, until brown.
- Spoon the beef onto the warm tortillas, then drizzle with the spicy salsa and top with the coleslaw. Garnish with sesame seeds.
- Alternatively use lamb or chicken however you will need to cook them longer.
- Toast the sesame seeds for a deeper more nutty flavour.