The other day my sister, mom, and I were getting a start on our Christmas shopping. While chatting, my mom asked how my Facebook page was growing. For those of you who do not follow me there, Facebook has blown up. I will probably hit 100,000 followers there in the next couple of weeks. It's kind of mind blowing and super exciting to see it grow. I said to them..."Guys... soon people are going to recognize me in public!" My sister looked at me like "you are such a douche bag!"
She didn't actually call me a douche, but she gave me that look.
Then again yesterday morning while talking "blog" with the husband. I said... "Husband, my page is kinda blowing up. I'm going to get stopped soon and asked 'are you that girl?'"
And guess what! I went grocery shopping a couple hours later, and a fan stopped me. I got to meet her husband, and kids as well. Guys I felt so FAMOUS. You can roll your eyes and call me a douche bag now, because am sure my sister would. And I know I sound like it. But I am bursting with excitement! I feel big time (even though I am so not!)
To make Sunday that much better we made some Korean Tacos.
My husband was listening to NPR the other day and heard this story about a guy who owns a popular taco truck in Southern California. His specialty? Korean BBQ Tacos. My husband was been wanting to try them, and I have been obsessed with the idea as well. Since we will probably not be in Cali anytime soon I figured I better make him a version of my own.
The beef is made in a simple Asian inspired marinade, sauteed and then served in a tortilla with creamy coleslaw, avocado, fresh cilantro and kimchi.
Maybe, possibly, the best taco I have ever eaten.
Korean Inspired Tacos
- Package of flour tortillas, I buy the small taco sized ones
- 2 lbs flank steak, sliced thin and against the grain
- 1/3 cup rice vinegar
- 3 tbs sesame oil
- 1/2 cup soy sauce
- 1 tbs sriracha sauce
- 1/3 cup brown sugar
- 4 cloves of garlic, diced
- 3 whole green onions, greens and white part-diced
- 1/2 tsp ground ginger
- 1 tbs cornstarch
- Creamy classic coleslaw for serving, recipe HERE
- Avocado for serving
- Fresh cilantro for serving
- Thin slices of red onion for serving
- Kimchi ( I used store bought)
- In a large freezer bag add rice vinegar, sesame oil, soy sauce, sriracha, brown sugar, garlic, green onions and ground ginger. Give a good shake so everything is combined.
- Add your sliced flank steak into the bag and marinate overnight.
- When ready to cook, heat 1 tbs vegetable oil to your pan over high heat.
- Remove steak pieces from bag (leaving the marinade for later use). Add steak to the hot fry pan.
- Saute until browned on all sides.
- Sprinkle cornstarch over cooked steak and toss.
- Slowly pour marinade over the steak and mix/cook until the mixture has thickened.
- For serving, place hot pieces of steak in your tortillas.
- Top with coleslaw, avocado slice, slice of red onion and kimchi.
- Sprinkle with fresh chopped cilantro.... Then dig in!