Korean Bulgogi Barbecue Beef Tacos Recipe

Beef:

1. Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger, and coriander in a bowl.

2. Add the steak; cover and refrigerate to marinate for 3 hours or up to overnight.

3. Once marinated, remove the steaks from the marinade and reserve the liquid.

4. Fry the steaks on both sides over medium-high heat in a good quality skillet/nonstick pan until cooked to desired level of doneness. Remove them from pan and allow to rest.

5. Pour the reserved liquid into a smaller saucepan; bring to a boil.

6. Reduce heat and allow to simmer for at least 5 minutes or until the marinade has thickened and cooked through.

7. Cut the beef into strips and coat them in the reserved marinade sauce.

Kale Slaw:

1. Whisk the soy sauce, lime juice, mirin and sesame oil together in a bowl.

2. Add the shredded and grated veggies and coat well.

Pico De Gallo:

1. Combine the tomatoes, cilantro, onions and finely diced jalapeño together in a serving dish.

2. Drizzle with the lime juice and olive oil. Salt to taste.

Tacos:

1. Build tacos with the greek yogurt or sour cream, beef, slaw, and Pico De Gallo.