Street foods are popular in countries all across the world. From bánh mì sandwiches in Vietnam to antojitos (or “little cravings”) like tacos prepared in small markets in Mexico to iconic snacks like samosas cooked from food stalls in India, street foods capture the culture and flavors of their region. Many of these dishes have also joined the American fusion trend. One of my favorite interpretations is the blend of Asian and Mexican street foods in Korean beef tacos. The rich flavors from the fresh ginger and garlic along with the slight sweetness of the thinly sliced Korean beef pairs quite well with the spicy, creamy, tangy slaw of Mexican street tacos. I serve Spicy Asian cucumbers (find the recipe in the 225 archives) to add an extra crunch. This handheld fusion dish is a great, albeit unexpected, menu item to serve at a summer pool party along with an easy version of a bánh mì also found in the 225 archives.
Serves 6
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2 pounds flank, hanger or flat-iron steak
3 cloves minced garlic
1 tablespoon fresh minced ginger
1⁄3 cup low-sodium soy sauce
¼ cup light brown sugar
2 tablespoons toasted sesame oil
1 tablespoon fish sauce
12 warm flour tortillas
6 lime wedges (for serving)
- Place the meat in the freezer for 30 minutes to an hour. This will make it easier to cut the beef into thin slices later.
- In a small mixing bowl, whisk together the garlic, ginger, soy sauce, brown sugar, sesame oil and fish sauce. Set the marinade aside.
- Use a sharp knife to thinly slice the beef against the grain. This will help to make the beef more tender.
- Place the beef into a large freezer bag and pour the marinade over the meat.
- Seal the bag and shake to make sure the marinade evenly covers the meat. Place the bag into the refrigerator for several hours or overnight.
- Before cooking, remove the meat from the refrigerator and allow it to come to room temperature.
- Heat a heavy, large nonstick skillet over high heat for 1 minute. Add the marinated beef.
- Cook the meat for 2 to 3 minutes without stirring to allow the beef to brown on the bottom.
- Continue sautéing for another 4 to 5 minutes, stirring the beef as it cooks until it is cooked through and all of the liquid has thickened and formed a glaze.
- Serve the Korean beef in warm flour tortillas with lime wedges, fresh cilantro and Sriracha Lime Slaw (recipe below).
Sriracha Lime Slaw
Serves 6
2 cloves minced garlic
¼ cup fresh lime juice
¾ cup Miracle Whip Creamy Mayo & Salad Cream
¼ cup Sriracha hot sauce
½ teaspoon salt
½ teaspoon sugar
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½ cup chopped green onions (tops and bottoms)
1 (6- to 7-ounce) bag shredded cabbage
- In a mixing bowl whisk together the garlic, lime juice, Miracle Whip, Sriracha, salt and sugar.
- Place the green onions and shredded cabbage in another bowl.
- Toss half the dressing with the cabbage. Cover and refrigerate the slaw and extra dressing for 30 minutes before serving.
- Before serving, add a little more dressing if needed and serve along with the Cali-Korean Beef Tacos.
This article was originally published in the July 2023 issue of 225 magazine.