Quick & Easy Korean Beef Tacos

Name: Korean-Style Beef Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound flank, sirloin or skirt steak (cut into strips); 1/4 cup coconut aminos or soy sauce; 2 garlic cloves (minced); 1/2 tablespoon ginger (minced or grated); 1/2 tablespoon rice vinegar; 1 tablespoon coconut sugar or brown sugar; 1 tablespoon chili garlic sauce; 2-3 cups coleslaw mix; 1 tablespoon sriracha; 1/2 lime (juiced); 2 tablespoon coconut aminos or soy sauce; 6-8 corn tortillas; 1-2 avocados (sliced); Lime wedges and cilantro for serving (optional)

These sweet and spicy Korean Beef Tacos are filled with tender, flavorful slices of beef and topped with a vibrant, crunchy and spicy coleslaw.

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Three steak tacos topped with coleslaw with a white linen.

These Korean steak tacos make the perfect quick and easy weeknight meal. They are full of Korean-inspired flavors and are so good. The flavor of the beef is unreal, tender, juicy, spicy and sweet.

Taco night is a must in my house at least once a week. These Korean Beef tacos are a great way to switch it up. The best part? They take under 30 minutes so they are a great family meal for busy nights.

A taco filled with korean beef, slaw and avocado slices.

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Brief History of Korean beef
Ingredients
Instructions
FAQS
Other Recipes You May Like
🍳Recipe

Brief History of Korean beef

Bulgogi is a staple in Korean households. It is a dish made of thinly sliced, marinated beef. The origins of this dish date back to 37 B.C. Marinades for this dish vary greatly, but generally contain soy sauce, garlic, sugar, sesame oil, ginger and pear. You can read more about the history here.

Ingredients

What you need for the beef:

Flank, skirt, or sirloin steak- I've used flank steak that I cut into strips before marinating and also stir fry steak that has been pre-cut from Whole Foods.
Coconut aminos- soy sauce and tamari also work. I just personally prefer coconut aminos.
Garlic
Ginger
Rice vinegar
Sugar- you'll need coconut sugar or brown sugar to help carmelize the beef.
Chili garlic sauce- I love the spice this sauce brings to the steak.

What you need for the slaw:

Coleslaw mix- I used a pre-packaged coleslaw mix to make it easier but you can make your own from scratch using green and/or red cabbage and sliced carrots.
Sriracha
Lime juice
Coconut aminos

For the tacos:

Tortillas- I prefer a corn & flour mix, but your favorite kind will work!
Optional for serving: avocado, cilantro and lime wedges.

Instructions

Let's make these tacos!

Begin by marinating the steak in coconut aminos, garlic, ginger, rice vinegar, sugar and chili garlic sauce for at least 1 hour or up to 24 hours. If you have less time that is okay!

Heat 1 tablespoon of olive oil in a medium to large skillet over medium-high heat. Next, add the steak and cook, stirring occasionally, until it has browned, about 5-10 minutes.

While the steak is cooking, add the coleslaw ingredients to large bowl and toss everything to combine.

Assemble the tacos by placing steak on a tortilla and topping with about ¼-1/3 cup of the slaw mix. Garnish the tacos with sliced avocado, cilantro and a squeeze of lime juice.

Cooked steak slices in a skillet next to a platter of tortillas.

FAQS

How long should I marinate the beef?

I suggest marinating the meat for at least one hour before cooking the steak tacos, but this can be done right before cooking if you are short on time.

What are the best toppings for Korean Beef Tacos?

Aside from the slaw in this recipe, I suggest topping your tacos with sliced avocado, fresh cilantro and plenty of lime wedges. A homemade or store-bought sriracha mayo would also be perfect on these Korean steak tacos.

What's the best way to heat tortillas?

My favorite way is to heat each tortilla over an open flame (medium-low heat) for approximately 15 seconds per side. They can also be heated in a skillet over medium heat for about 30 seconds per side. Or place the tortillas between 2 slightly damp paper towels and warm in the microwave for 1 minute.