I’ve shared several taco recipes by Sara Haas over the past several weeks. This recipe for Korean BBQ Beef Tacos is the most tempting for me.
My husband is half Vietnamese, so I love Asian food. I think anything that combines honey and soy sauce in a marinade is a winner!
All of these recipes that I have shared from Sara Haas’s book The Ultimate Taco Book: Taco! Taco! Taco! have been unique and delicious sounding. Sara Haas is a food and nutrition expert with formal training in the culinary arts. She is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has also been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. You can see more on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.
Here are all of the other taco recipes I have shared from The Ultimate Taco Book: Taco! Taco Taco so far:
- BBQ Skirt Steak Tacos
- Pork Tinga Slow Cooker Tacos
- Cumin Chickpea Tacos
- Avocado Basil Turkey Tacos
- Fried Egg Tacos with Dukka
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- ¼ cup low-sodium soy sauce
- 2 green onions, light and green parts only, thinly sliced
- ¼ cup mirin (or ½ teaspoon sugar per tablespoon rice vinegar)
- ½ cup pear juice or pineapple juice
- 1 pound sirloin steak or beef tenderloin, thinly sliced against the grain
- 8 (6-inch) flour tortillas, warmed
- 10 to 12 wooden skewers, soaked in water for 30 minutes
- shredded lettuce or cabbage
- shredded carrots
To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag.
Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator.
Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil.
Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness.
Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.
This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.
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