MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Korean Tacos
Categories: Beef, Chilies, Vegetables, Squash
Yield: 8 servings

1 lb Boneless rib-eye steaks;
1/2 " thick
1/4 c + 1 tb rice vinegar
1/4 c Soy sauce
1/4 c Oil
3 tb Sugar
1 tb + 1 ts sriracha
2 ts Sesame oil
1/2 c Thin sliced yellow onion
3 cl Garlic; sliced
1 (2") piece of ginger; peeled
- thin sliced
1/4 ts Salt
1/2 English cucumber; in
- matchsticks
8 (6") flour tortillas;
- warmed
- Sliced radishes and sesame
- seeds; (opt)

Place steaks in a large resealable plastic bag. In a bowl,
whisk together 1/4 cup of the vinegar, the soy sauce,
canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha
and 1 tsp of the sesame oil. Stir in onion, garlic and
ginger. Pour into bag, making sure steak is covered.
Marinate in refrigerator 1 hour.

In a separate bowl, whisk together remaining 1 tbsp each
vinegar and sugar, and remaining 1 tsp each sriracha and
sesame oil. Stir in salt and cucumber. Cover bowl with
plastic wrap and refrigerate 30 minutes.

Heat a large saute pan to medium-high heat. Remove steak
from marinade (save marinade) and pat dry with paper
towels. Cook 2 to 3 minutes per side, until medium-rare.
Set aside to rest 5 minutes. Meanwhile, add marinade to
pan. Bring to a boil and cook 3 minutes, until sauce has
thickened.

Thinly slice steak; toss in pan with sauce. Serve on
tortillas with pickled cucumbers and, if desired, sliced
radishes, sesame seeds and additional sriracha.

Family Circle | April 2015

MM Format by Dave Drum - 15 April 2015

Uncle Dirty Dave's Archives

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... Not a real tagline, but an incredible soy substitute...

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