Crispy Korean Beef Tacos

If you have been here for a while, you know that I’m celebrating #TacoTuesday basically every week. And you know that my tacos are not always traditional. This goes around. I’m making some Korean bulgogi inspired tacos with these Crispy Korean Beef Tacos. The marinated them fried beef strips have so much flavor and meld so well with the veggies and homemade spicy mayo.

Marinating the Sirloin is key to the depth of flavor on these tacos. If you are able, slice the Sirloin while slightly frozen before adding to the Marinade. When its still sort of frozen, you can get much thinner and uniform slices, which makes frying them evenly so easy.

If you want that pretty “drizzle” of spicy mayo, then you need a good squeeze bottle. I use all sorts of squeeze bottles to make my plates pretty. If you don’t have squeeze bottles, you can always reuse a commercial sauce bottle. For example, this spicy mayo calls for Sriracha, and Sriracha typically comes in a fantastic squeeze bottle. So, making the spicy mayo directly in the Sriracha bottle is a win.

In general, I like to have an extra taco instead of adding a side or multiple sides. More meat and veggies is always more filling for me. So if you make enough to make the tacos the whole meal, you don’t need to any sides. Tacos are one of those all-inclusive meals – you have your carbs, protein, and veggies all in one. So there is not a lot of need for more food.

Now Let’s Get Cookin’!

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Crispy Korean Beef Tacos

A fantastic marinated steak, crisped up and served with spicy mayo, cabbage, cilantro and jalapenos on a toasted tortilla

Course Dinner, Main Course

Cuisine American, Fusion, Korean

Keyword beef tacos, cheesesteak, crispy steak, flour tortillas, homemade spicy mayo, lmarinated steak, marinated beef, spicy, spicy mayo, steak tacos

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Servings 6

Ingredients

• 16 Flour Tortillas fajita sized
• 1 Jalapeno sliced
• ¼ cup Cilnatro rough chopped
• 2 cups Tri-Color Coleslaw mix
• ¼ Medium Red Onion thinly sliced
• 1 cup Cornstarch
• Oil for frying

For the Beef

• 1 lb Rib Steak thinly sliced
• ½ cup Soy Sauce
• ¼ cup Rice Vinegar
• ¼ cup Sesame Oil
• 1 tbsp Grated Fresh Ginger
• ½ cup Brown Sugar
• 1 tsp Garlic Powder
• 1 tsp White Pepper

For the Spicy Mayo

• ½ cup Mayonnasie
• ¼ cup Honey
• ¼ cup Sriracha
• ¼ cup Rice Vinegar

Instructions

• Combine ingredients for steak marinade into gallon sized zippered bag. Add sliced steak. NOTE: If you slice the steak when it's slightly frozen, you can get thinner and more uniform strips. Let marinate in refrigerator for at least 4 hours (up to overnight).
• Combine ingredients for spicy mayo. Transfer to squeeze bottle if desired.
• Add enough oil for ½ inch depth in a saute or frying pan. Heat to 350degF.
• Add cornstarch to zippered bag with marinating steak. Smoosh around evenly coat and combine. Once oil is hot, start adding individual strips to oil in batches and fry for 45-60 seconds on each side. Remove to wire rack over paper towel covered pan. Repeat until all steak is fried.
• In another frying pan over medium high heat, toast up each side of each tortilla for about 45 seconds.
• Build the taco by add portion of coleslaw mix and red onions to toasted tortilla. Next put 4-5 strips of crispy beef. Drizzle with spicy mayo and garnish with cilantro and jalapenos.