Meal 7: Korean Beef Tacos

For an easier week night meal, I turned to these simple Korean beef tacos with a side of quick pickles and bean sprouts. I have always enjoyed the flavors of Korean food, spicy and sour being prominent flavors in the style of cooking, and this recipe was able to capture this flavor profile in under an hour. In contrast the near disaster of Thursday's dinner, it was nice to be reassured of my cooking abilities and to have something that went off without a hitch.

Recipe: 


Korean Beef

2 lbs of thinly sliced sirloin or flat iron steak
1/4 cup duck or plum sauce
1/4 cup soy sauce
1 tbsp toasted sesame oil
1/4 tsp cornstarch
2 tbsp peanut oil

1.) Mix the duck sauce, soy sauce, sesame oil and cornstarch together and pour over sliced meat. Put peanut oil into a hot pan and quickly cook the steak, about 4-5 minutes.

Slaw

2 cups shredded cabbage
2 tbsp lime juice
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp smoked paprika
dash of cayenne pepper
2 tbsp chopped scallions

1.) Mix all ingredients in a bowl and set aside.

Quick Cucumber Kimchi

1/4 cup white vinegar
1 tsp kosher salt
1 tsp honey
1/4 tsp cayenne pepper
dash of red pepper flakes
1 cup thinly sliced English cucumber
1/4 cup thinly sliced red onion

1.) Mix together ingredients and refrigerate for at least 10-15 minutes

Spicy Bean Sprouts

2 cups bean sprouts
Sesame oil
Garlic Chili paste
Red Chili flakes
Garlic powder
Lemon Juice

1.) Put sprouts in a large pot and pour in enough water to cover the bottom with about 1/2 in. of liquid. Bring to a boil over medium-high heat and cover, cook for 6 minutes. At the 3 minute mark, turn down the heat. Do NOT remove lid until the 6 minutes is over. Drain sprouts and toss with other ingredients to taste.

Serve it all on warmed flour tortillas.