Korean Beef Tacos

• porții: 6 small tacos or 12 mini
• timp activ: 20 minutes
• timp total: 35 minutes

Ingrediente

For the KOREAN BEEF

• 2 Tbsp brown sugar

• 2 Tbsp low-sodium soy sauce

• 1 tsp sesame oil

• ¼ tsp crushed red-pepper flakes

• ⅛ tsp ginger, minced

• 2 cloves garlic, minced

• 8 oz ground beef

For the KIMCHI (or SAUTÉED VEGGIES)

• 2 tsp sesame oil

• 1 cup chopped kimchi (or bell peppers and/or red onions)

• 1 tsp sugar (or salt if sautéing onions)

For the SRIRACHA MAYO

• ¼ cup mayonnaise

• 1 Tbsp sriracha

• 2 tsp freshly squeezed lime juice

For the tacos

• 12 mini flour tortillas

• ¼ cup diced red onion

• 2 Tbsp chopped fresh cilantro leaves

• Shredded lettuce, spinach, or cabbage

Instrucțiuni

For the BEEF

1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

2. Cook ground beef over medium-high heat until browned, making sure to crumble the beef as it cooks. Drain excess fat if necessary.

3. Add garlic and cook about 1 minute. Stir in soy sauce mixture until well combined, allowing to simmer until heated through.

For the KIMCHI(or sautéed peppers)

1. Heat sesame oil in the skillet over medium-high heat. Add kimchi (or chopped bell peppers) and sugar, and cook, stirring constantly, until caramelized and heated through.

For the SRIRACHA MAYO

In a small bowl, whisk together mayonnaise, sriracha and lime juice, set aside.

For the TACOS

Serve ground beef mixture on a bed of chopped lettuce, spinach or cabbage on warmed or charred tortillas, topped with kimchi (or sautéed peppers), red onion, and cilantro, then drizzle with sriracha mayo.

Note

From Rachel:

I'm not a fan of kimchi and prefer to sauté red bell peppers or red onions instead, replacing the sugar with salt.

For a vegetarian dish, replace the ground beef with a plant-based alternative, or go for the real plant option by very finely chopping cabbage and cremini mushrooms and letting them soak extra long in the Korean "beef" seasonings listed in the ingredients.