Korean Bulgogi BBQ Beef Tacos

For the Beef

1 cup low-sodium soy sauce

½ cup mirin

½ cup brown sugar

2 tbsp sesame oil

4 cloves garlic, crushed

1 tsp peeled fresh ginger, grated or minced

1 tbsp fresh cilantro, finely chopped

1 kg /2lb flank steak (or eye fillet/scotch fillet)

12 mini flour tortillas, warmed

Kale Slaw

2 tbsp soy sauce

Juice of 1 lime

1 tsp mirin

2 tsp sesame oil

1 cup kale, shredded

1 cup red cabbage

1 carrot, peeled and grated

¼ cup fresh cilantro, chopped

Pico De Gallo

2 ripe tomatoes , diced

¼ cup fresh cilantro, chopped

½ red onion, finely chopped

½ lime, juiced

½ jalapeno, sliced and seeded

1 tbsp olive oil

Salt to taste

To serve:

Sour cream or Greek yogurt

Limes, for serving

For the beef

Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).

Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.

Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).

Cut the beef into strips and coat them in the reserved marinade sauce.

For the Kale Slaw

Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.

For the Pico De Gallo:

Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.

For the Tacos:

Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.

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Korean Bulgogi BBQ Beef Tacos