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Fresh Herb Korean Tacos

This dish is a mash-up of Korean Bulgogi Beef with vegetables and herbs often found in Vietnamese cuisine, and served Mexican-American style in corn tortillas with a dollop of sour cream.  I’ve adapted mine from a post by Tina Jeffers on the Bliss blog.  Tina has her own blog as well, called Scaling Back.  Her recipes are healthy and delightfully unexpected, although I’m a follower for her gorgeous photography.  I’ve “pinned” many of her recipes, but I think this is the only one I’ve actually made.  With all the fresh ingredients and the brief cooking time, it’s one of my summer favorites.

For these tacos, I use very thinly sliced beef found at Central Market.  This time the package was labelled Beef Chuck for Sukiyaki.  The butcher assured me it would work, despite the name.  I don’t have a lot background related to purchasing and cooking meat, so I depend on the expertise of those working the counter wherever I shop.  I’ve always found them very helpful, so don’t hesitate to ask!  Also, did you know that they’ll sharpen your knife at the meat counter?  Bring one knife at a time and ask during a not so busy time to make it a pleasant experience.

Fresh Herb Korean Tacos

1/2 pound thinly sliced beef
1/4 cup tamari or soy sauce
1 teaspoon toasted sesame oil
1 teaspoon Sriracha sauce
1 teaspoon grated ginger
1 clove garlic, minced
1/4 cup water
1 teaspoon toasted sesame seeds
1 green onion sliced
6 corn tortillas

Taco Toppings

1 small cucumber
leaf lettuce
fresh cilantro, basil and mint
sour cream

Make the marinade in a shallow dish large enough for the beef.  I used a glass pie dish; a square casserole is another good option.  Use a whisk to combine the tamari, sesame oil, Sriracha, ginger, garlic and water.  Add the beef and top with sesame seeds and green onion.  Turn the meat gently to coat it well.  Cover and place in the refrigerator for 1 to 24 hours to marinate.

Before cooking the meat, get your toppings prepped so the tacos may be assembled while the meat is hot.  Broil or grill the meat briefly, about 2 minutes per side.  Layer lettuce, beef, cucumber and fresh herbs on heated corn tortillas.  Dollop with sour cream.  Makes 6 tacos.



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