Vibrant Korean Street Tacos with Sesame Slaw

Ingredients

• 1 pound flank steak, thinly sliced
• 8 pieces small corn tortillas
• 1 tablespoon vegetable oil

• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon gochujang

• 2 cups cabbage, shredded
• 1 cup carrot, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon sesame seeds, toasted
• 1 teaspoon honey
• 1 tablespoon green onions, sliced

Method

1. 01
   In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and gochujang to create the marinade.
2. 02
   Add the thinly sliced flank steak to the marinade and let it sit for at least 15 minutes to absorb the flavors.
3. 03
   While the beef marinates, prepare the sesame slaw. In a large bowl, mix the shredded cabbage, julienned carrot, rice vinegar, toasted sesame seeds, honey, and sliced green onions. Set aside.
4. 04
   Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated steak slices and cook for 4-5 minutes, turning occasionally until browned and cooked through.
5. 05
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. 06
   Assemble the tacos by placing a portion of the cooked steak on each tortilla, followed by a generous topping of the sesame slaw.
7. 07
   Serve immediately, garnished with additional sesame seeds or sliced green onions if desired.