Bulgogi, a classic Korean BBQ dish, translates to "fire meat". We love the big flavor punch of this fusion beef taco and think you will, too. It's savory with a slight hint of sweetness and a little kick of heat.
For the bulgogi:
- ¼ cup sesame oil
- 4 garlic cloves, minced
- 1 Tbsp. fresh ginger, grated
- ¼ cup low sodium soy sauce (or tamari for gluten free)
- ¼ cup packed brown sugar
- 1 tsp. freshly ground black pepper
- ¼ cup hot water
- 1 ½ lb. flank steak, thinly sliced
For the taco sauce:
- ½ cup plain nonfat Greek yogurt
- 1 lime, juiced and zested
- 1 tsp. garlic powder
- 1 tsp. sriracha
- 24 small corn tortillas, warmed
- 1 (10 oz.) bag Dole® Shredded Red Cabbage (or 1 small head of red cabbage, shredded)
- Suggested garnishes: kimchi, chopped cilantro, diced avocado and lime wedges
- In a medium bowl, mix together sesame oil, garlic, ginger, soy sauce, brown sugar, pepper and hot water. Place meat into bowl and stir to combine. Cover the bowl and refrigerate for at least 4 hours.
- Remove marinated beef from refrigerator 30 minutes before cooking.
- Heat a large non-stick pan on high heat. Add meat to pan, being careful not to overcrowd; cook in batches if necessary. Allow meat to cook, without stirring, for 2-3 minutes or until lightly browned. Stir and allow to cook for an additional 2-3 minutes, or until liquid has evaporated and meat is caramelized. Repeat with remaining meat, if needed.
- In a small bowl, mix together taco sauce ingredients.
- To assemble tacos: place meat over warmed tortillas and top with shredded cabbage. Add a drizzle of sauce and top with kimchi, cilantro, avocado and fresh lime juice, if desired.
Yield: 6 servings
*Per Serving: Calories 530, Total Fat 20g (Saturated 5g, Trans 0g), Cholesterol 65mg, Sodium 480mg, Total Carbohydrate 62g (Dietary Fiber 1g, Sugars 11g), Protein 29g, Vitamin D 0%, Calcium 20%, Iron 15%, Potassium 15%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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