From the demo: Asian Street Food
Recipe Courtesy of Minnie Luong
1.5 lb thinly sliced rib eye steak
12 corn tortillas
olive oil for brushing
Marinade:
¼ cup soy sauce
4 tsp sugar
3 cloves garlic, minced
3 scallions, cut into 1-inch pieces
¼ tsp black pepper
1 tsp sesame oil
Spicy Cabbage Slaw:
6 cups shredded cabbage
1 cup thinly sliced scallions
½ cup rough chopped cilantro
4 Tbsp Kochujang paste
2 Tbsp sesame oil
1 tsp toasted sesame seeds
1/3 cup seasoned rice vinegar
1 Tbsp minced garlic
salt & pepper to taste
- Make the marinade soy sauce, sugar, garlic, scallions, black pepper, sesame oil in a mixing bowl. Whisk until the sugar granules dissolve and set aside.
- Thinly slice the ribeye. You can put it in the freezer, in plastic wrap, for 20 minutes to harden the steak to make it easier to slice.
- Add marinade to the sliced ribeye. It’s best to marinade overnight, but you can also let it marinate for 1 hour at room temp.
- Mix kochujang paste, garlic, sesame oil, rice vinegar, sesame seeds
- Toss shredded cabbage, scallions, cilantro with kochujang mixture
- Add salt & pepper to taste and set aside, allowing the flavors to marry.
- Brush a little bit of olive oil on tortilla and warm in a pan or the oven.
- Cook ribeye on high heat in an oiled grill pan. Be sure to shake off any excess marinade from the meet before adding to the pan. Flip once, cooking for a few minutes on each side, until there are grill marks.
- Assemble the tacos by adding ribeye to the tortillas and top off with the spicy Korean slaw.
Purchase items in BOLD in-store at Surfas or online at Culinary District!