Korean Street Tacos

Ingredients

Meat

• 4 tablespoons brown sugar
• 4 tablespoons reduced sodium soy sauce
• 2 teaspoon sesame oil
• ½ teaspoon crushed red-pepper flakes
• Pinch of ground ginger
• 4 teaspoons vegetable oil
• 4 cloves garlic, minced
• 1 lb. ground beef

Slaw

• 1 bag of shredded cabbage/slaw
• balsamic vinegar

Sriracha Mayonnaise

Also on its own page: Sriracha Mayo.

• ½ cup mayonnaise
• 2 tablespoon Sriracha
• 4 teaspoons freshly squeezed lime juice

Tacos

• 12 flour tortillas
• ½ cup diced red onion
• 4 tablespoons chopped fresh cilantro leaves
• ½ teaspoon sesame seeds

Directions

1. FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
4. FOR THE SLAW: Just put your cabbage in a small bowl and sprinkle some vinegar on it. Stir it up right before you make the tacos.
5. FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
6. FOR THE TACOS: Serve ground beef mixture in tortillas, topped with slaw, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.