Crispy Korean Beef Tacos
A fantastic marinated steak, crisped up and served with spicy mayo, cabbage, cilantro and jalapenos on a toasted tortilla
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.
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