Korean Bulgogi Bbq Beef Tacos
Weight Watchers: 5pp per Taco!
Servings: 12 -14 Tacos
Calories: 217kcal
Author: Karina - Cafe Delites
Tacos:
- 1 cup low-sodium soy sauce
- ½ cup mirin
- ½ cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic , crushed
- 1 teaspoons peeled fresh ginger , grated or minced
- 1 tablespoon fresh coriander , finely chopped
- 1 kg | 2lbs flank steak (or eye fillet/scotch fillet)
- 12-14 mini flour tortillas , warmed
Kale Slaw:
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1 tablespoon Mirin
- 2 teaspoons sesame oil[
- 1 cup Kale , shredded
- 1 cup red cabbage (or green/Chinese), grated
- 1 carrot , peeled and grated
- ¼ cup fresh cilantro , chopped
Pico De Gallo
- 2 ripe tomatoes , diced
- ¼ cup freshly chopped Cilantro/Coriander
- ½ red onion , finely chopped
- ½ lime , juiced
- ½ Jalapeño , sliced and seeds removed
- 1 tablespoon olive oil
- Salt to taste
Additional:
- Sour Cream or Greek Yogurt
- Limes , for serving
For the Beef:
Combine the soy, mirin, brown sugar, sesame oil, garlic, ginger and coriander in a bowl. Add the steak; cover and refrigerate to marinade for 3 hours (or over night).
Once marinaded, remove the steaks from the marinade and reserve the liquid. Fry the steaks on both sides over medium-high heat in a good quality skillet/non stick pan until cooked to your liking. Remove them from pan and allow to rest.
Pour the reserved liquid into a smaller saucepan; bring to the boil; reduce heat and allow to simmer until the marinade has thickened and cooked through (for at least 5 minutes).
Cut the beef into strips and coat them in the reserved marinade sauce.
Calories: 217kcal | Carbohydrates: 19.8g | Protein: 18.5g | Fat: 6.1g | Fiber: 0.9g