Korean Tacos

Ingredients

• 1-¼ pound Steak
• ⅓ cups Soy Sauce, Plus 2 Tablespoons
• ¼ cups Brown Sugar
• ¼ cups Rice Wine Vinegar
• 2 Tablespoons Grated Fresh Ginger
• 2 cloves Garlic, Minced
• 2 teaspoons Toasted Sesame Oil
• 2 teaspoons Sambal Oelek Chili Paste, Plus 1/2-1 Teaspoon, To Taste
• 1 Tablespoon Water
• 1 teaspoon Cornstarch
• 8 whole Small Flour Tortillas, About 6" In Diameter
• 1 teaspoon Oil (any Light-colored Oil Will Do)
• 1 dash Salt And Pepper
• 2 cups Coleslaw Mix Or Shredded Cabbage
• 1 bunch Scallions, Chopped, For Garnish

Preparation Instructions

1. Cut the steak into very small, thin slices, and marinate in 1/3 cup soy sauce for 1 hour.

2. Meanwhile, combine brown sugar, rice wine vinegar, 2 Tablespoons of soy sauce, ginger, garlic, toasted sesame oil, 2 teaspoons Sambal Oelek, water, and cornstarch. Heat your tortillas.

3. Heat oil in a wok over high heat. Remove steak from soy sauce with a slotted spoon, sprinkle with salt and pepper, and stir-fry until brown, about 4 minutes.

4. Reduce heat to medium and add sauce mixture. Cook until thickened, about 1-2 minutes.

5. Combine coleslaw mix with 1/2 to 1 Teaspoons of Sambal Oelek, to taste. (Remember that the beef will be spicy, too.)

6. Top heated tortillas with beef, coleslaw mix, and scallions.