Korean Bulgogi Bbq Beef Tacos

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  Soy Sauce, Low Sodium(240g)
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  Mirin, Sweet Rice Wine(120g)
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  Brown sugar(120g)
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  Sesame Oil, Toasted(30g)
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  Garlic(240g)
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  Ginger, Fresh Root(5g)
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  Cilantro, Fresh(15g)
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  Beef Flank Steak, Boneless(907g)
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  Tortilla, Flour, Regular, Shelf Stable
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  Soy Sauce, Low Sodium(30g)
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  Lime Juice, Fresh
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  Mirin, Sweet Rice Wine(5g)
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  Sesame Oil, Toasted(10g)
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  Kale(240g)
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  Cabbage, Green(240g)
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  Carrots
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  Cilantro, Fresh(60g)
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  Tomato
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  Cilantro, Fresh(60g)
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  Yellow Onion
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  Lime Juice, Fresh
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  JalapeñO Pepper(7g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 pinch salt to taste
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  Sour Cream

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Lime
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  Asian Pear

Instructions

1. 1Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night). Option: for a tender steak add Asian pear to the marinade see notes.
2. 2Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
3. 3Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
4. 4Cut the beef into strips and coat them in the reserved marinade sauce.
5. 5Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl. Add the shredded and grated veggies and coat well.
6. 6Combine the tomatoes, cilantro, onions and finely diced jalapeño together in your serving dish. Drizzle with the lime juice and olive oil. Salt to taste.
7. 7Build your tacos with the greek yogurt or sour cream; Beef; Slaw and Pico De Gallo.