Having recipes on hand that are perfect for leftovers — or to have as your primary recipe — are the ones we all need and use the most. This is just that recipe, so take note! To cook, we made a super fast flank steak recipe, with an easy marinade (found here). Then, we reinvented it, with this Korean BBQ Sauce, to make our next meal: Korean Beef Tacos. This makes the best use of your busy time!
These Korean BBQ Beef Tacos are delicious and easy to make
Eat up! Plan on two tacos per person, but larger appetites may need three.
Korean BBQ Sauce
Again, this is paired with THIS FLANK STEAK RECIPE!
Korean BBQ Sauce
Ingredients
- 1 cup ketchup
- 3/4 cup rice vinegar
- 3/4 cup soy sauce
- 1 T garlic chili sauce
- 3 scallions chopped
- ¼ cup brown sugar
- 1 T chopped garlic
- 1 t ginger paste
- 1 T sesame oil
Instructions
- Mix all ingredients together in a small pot over medium heat. Bring to a simmer and then cool.
Korean Beef Tacos
You can make these tacos with soft corn or flour tortillas. While the flour tortillas are soft and less likely to break, they do soak up more liquids which can make them soggier, faster.
I simply paired the beef with a premixed and shredded cabbage and carrot mixture, found in the refrigerated section of your grocery store (we got ours at Kroger) as well as some fresh cilantro, chopped red onion and jalapeño. For a side, roasted broccoli works well.
Roasted broccoli with Korean BBQ sauce drizzled on top
Also, be sure the beef is sliced thinly as this is finger food and you want it thin enough then someone can bite into a taco and be able to break off the beef with their teeth — no knife needed!
Note how thinly the beef has been cut.
Asian Salad with Korean BBQ Beef
Want another idea to take this recipe and make it into a new one (note, that makes round #3 for the original flank steak recipe!)? Take the thinly sliced beef in the Korean BBQ Sauce recipe above and place on top of some spiralized raw zucchini mixed with the extra cabbage and carrots (from the premixed package used for the tacos). Toss the zucchini, cabbage and carrots in rice vinegar, soy sauce, fish sauce, lime juice, freshly chopped mint and cilantro. If you have some freshly grated ginger on hand, add that too. Garnish with diced fresh jalapeños, sliced tomatoes and red onion. Add peanuts if you like and you are set for an amazing meal!
Asian Salad with Korean BBQ Beef
Want more recipes? We’ve highlighted some of our favorites below and be sure to check out our recipes section!