Korean Beef Tacos

This recipe is from Laura’s Cookbook, The Taco Tuesday Cookbook.

Wait till you try these tacos – the Asian-flavorred beef coupled with the crunchy cabbage and fresh cilantro is a taste explosion waiting to happen with each bite. 


  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup toasted sesame oil
  • 1/4 cup hot water
  • 4 garlic cloves, grated
  • 1 tbsp grated fresh ginger
  • 1 tsp freshly ground black pepper
  • 1 1/2 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
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, pitted, peeled, and sliced
  • Sriracha-Lime Dressing
  • 1 lime, cut into wedges

For the Dressing: 

  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 lime, juiced
  • 1 tsp garlic powder


For the Tacos:

  1. In a medium bowl, whisk together the soy sauce, honey, sesame oil, hot water, garlic, ginger, and black pepper until the honey dissolves. 
  2. 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. 
  3. 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. 
  4. 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. 

For the Sriracha-Lime Dressing

  1. 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. 
  2. Use immediately or transfer to an airtight container and refrigerate for up to 5 days. 



Keywords: beef tacos, skirt steak tacos, asian fusion,