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An easy marinade, 10 minutes cooking… careful now because these Asian tacos are going to blow your mind!
Asian Tacos with Korean Beef
If Korean Beef Tacos sound complicated to you, don't be fooled; this is one of those 20-minute-and-done recipes, if you don't count marinating time (I don't since I usually prep the meat ahead).
While all of the Taco Tuesday Cookbook recipes are amazing with a capital A, there is something about Asian-inspired tacos that makes me want to type in all caps. I don't know if you can feel the excitement, but this recipe deserves a victory dance!
Ingredients
Tender skirt steak infused with a flavorful marinade made with soy sauce, honey, and sesame oil is what makes these Asian tacos so awesome. Add a smoky, tangy, and spicy Sriracha lime dressing, and every bite of these Korean beef tacos is a flavor feast!
What is the best cut of meat for beef tacos?
I prefer skirt steak tacos, but you could swap it with flank or brisket very thinly sliced, whichever works best for you. When a recipe calls for sliced meat, make sure to slice against the grain. Why? Because both the cut of meat AND how you cut it determine how tender it will be once cooked. I'll show you how to slice against the grain in this video.
How to Make Korean Beef Tacos
Cooking these Asian tacos is quick and easy, another reason this is one of my favorites. Here’s the easy step-by-step:
- Marinate
Marinate the steak slices for at least 4 hours or overnight for best results. - Make the drizzle
Combine the ingredients in a bowl. You can use it immediately or refrigerate for up to 5 days. - Cook the meat
Cook the steak in a cast-iron skillet for 7 to 8 minutes. Add the marinade and let it caramelize for about 1 minute. Serve with your favorite beef taco toppings and a Ginger Margarita, and enjoy!
More Asian Fusion Tacos
Tacos + Asian flavors make Taco Tuesday a complete feast! If you haven't already, make yourself this great Margarita recipe and try these Asian Thai ribs or orange glazed mushroom tacos. Out of this world!
Looking for new favorite taco dishes to enjoy as a family? Check out my 51 additional taco recipes in The Taco Tuesday Cookbook.
Korean Beef Tacos
Watch how it’s made:
Ingredients
For the Marinade:
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup toasted sesame oil
- ¼ cup hot water
- 4 garlic cloves, grated
- 1 tablespoon grated fresh ginger
- 1 teaspoon freshly ground black pepper
For the Tacos:
- 1 ½ pounds skirt or flank steak, very thinly sliced against the grain
- 12 corn tortillas, store-bought or homemade, warmed
- 1 small head purple cabbage, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 avocado, pitted, peeled, and sliced
- Sriracha-Lime Dressing
- 1 lime, cut into wedges
For the Drizzle:
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 lime, juiced
- 1 teaspoon garlic powder
Instructions
For the Sriracha-Lime Drizzle:
- In a medium bowl, combine the sour cream, mayonnaise, lime juice, Sriracha, and garlic powder and mix well. Taste and add more Sriracha as desired. Use immediately or transfer to an airtight container and refrigerate for up to 5 days.
For the Tacos:
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves.
- Put the steak slices in a large zip-top bag or airtight container and pour in the marinade. Toss around to combine, then seal. Refrigerate for at least 4 hours or overnight for best results.
- Heat a large cast-iron skillet over medium-high heat. Remove the steak slices from the marinade with tongs and put them in the skillet (reserve the marinade); you should hear a strong sizzle. Cook for 2 to 3 minutes until lightly browned on one side, then stir the pieces around and cook for an additional 5 minutes. Reduce the heat to the lowest setting, pourin in the marinade, and let it caramelize for about 1 minute. Remove the pan from the heat.
Assemble:
- Assemble the tacos by placing several slices of steak on each tortilla. Add some shredded cabbage, cilantro, and avocado slices. Drizzle the dressing over the top and serve with lime wedges on the side.
Susan says
What would you serve as a side to these?
And how did you prepare your tortillas? The ones in the photos look amazing!
Laura Fuentes says
I make guacamole, a slaw, or cilantro lime rice. Here is how I warm up the tortillas, I used the flame for all the photos. I also show you how in the video in the post.
Rose says
I love Asian fusion tacos so I decided to try these Korean beef tacos. The BEST recipe!!! And the dressing is soooo good!