Name: Korean BBQ Tacos with Kimchi Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 lbs Flank Steak; 0.25 cup Soy Sauce; 2 tbsp Brown Sugar; 1 tbsp Sesame Oil; 3 cloves Garlic; 1 tsp Ginger; 1 cup Kimchi; 2 cups Cabbage; 0.5 cup Mayonnaise; 1 tsp Sriracha; 1 tbsp Lime Juice; 12 pieces Corn Tortillas; 1 tbsp Sesame Seeds

DinnerQuick & EasyHigh-Protein

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Flank Steak	1.5 lbs	233	36g	0g	9g
Soy Sauce	0.25 cup	9	2g	1g	0g
Brown Sugar	2 tbsp	23	0g	6g	0g
Sesame Oil	1 tbsp	31	0g	0g	4g
Garlic	3 cloves	3	0g	1g	0g
Ginger	1 tsp	1	0g	0g	0g
Kimchi	1 cup	4	0g	1g	0g
Cabbage	2 cups	9	0g	2g	0g
Mayonnaise	0.5 cup	191	0g	0g	21g
Sriracha	1 tsp	0	0g	0g	0g
Lime Juice	1 tbsp	1	0g	0g	0g
Corn Tortillas	12 pieces	7	0g	1g	0g
Sesame Seeds	1 tbsp	13	0g	1g	1g

Ingredients (13)

Directions

Step 1
Thinly slice the flank steak against the grain. In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Add steak and marinate for at least 30 minutes, or up to 4 hours.
Step 2
For the kimchi slaw, finely shred the cabbage and chop the kimchi. In a separate bowl, whisk together mayonnaise, sriracha, and lime juice. Combine with cabbage and kimchi.
Step 3
Heat a large skillet or grill pan over medium-high heat. Cook the marinated steak in batches for 2-3 minutes per side, until caramelized and cooked through.
Step 4
Warm the corn tortillas in a dry skillet or microwave until pliable.
Step 5
Assemble tacos by filling each tortilla with cooked steak, a generous spoonful of kimchi slaw, and a sprinkle of sesame seeds.