Korean Street Tacos

This is it. This is the go-to every week if we could. It takes 30 minutes, and the payoff is fantastic. The ingredients are simple and the taste is just amazing. When we are filling out the meal calendar, each kiddo requests this first. We usually use ground turkey, the beef ends up feeling a little heavy-handed. The turkey just takes the flavor and does a good job of staying in the background.

Time to prep: 10 minutes

Time to done: 30 minutes

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

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

FOR THE KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

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.

Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.

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.

FOR THE SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.

FOR THE TACOS: Serve ground beef mixture in tortillas, topped with slaw, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.