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 sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, and chopped cilantro in a bowl. Add the flank steak, cover, and refrigerate for at least 3 hours or overnight. (Optional: grate the Asian pear and add to the marinade for extra tenderness.)
2. 2Remove the steak from the marinade and reserve the liquid. Heat olive oil in a large skillet over medium-high heat. Cook the steak 4–6 minutes per side until the internal temperature reaches 130–135°F for medium-rare, with a caramelized brown crust. Transfer to a cutting board and rest for 5 minutes.
3. 3Pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
4. 4Slice the rested beef against the grain into thin strips. Pour the thickened marinade over the beef and toss to coat evenly.
5. 5Shred the kale and cabbage, and grate the carrots. In a large bowl, whisk together the soy sauce, lime juice, mirin, and sesame oil. Add the shredded and grated vegetables, toss until well coated, and set aside.
6. 6Dice the tomato and onion, mince the jalapeño and cilantro, and combine in a bowl. Drizzle with lime juice and olive oil, season with salt to taste.
7. 7Divide the bulgogi beef, vegetable slaw, pico de gallo, sour cream, and warm flour tortillas evenly into 14 airtight containers while all components are at serving temperature.
8. 8To serve, warm the tortillas, assemble with sour cream, bulgogi beef, slaw, and pico de gallo, and squeeze fresh lime juice over each taco.