AMAZING Korean Beef Tacos Recipe!! With JUICY Beef, Creamy Sauce & Kimchi Slaw!!

Ingredients

• 0.5 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Apple or Pear Juice (unsweetened)
• 2 tbsp Brown Sugar (packed)
• 1 tbsp Sesame Seed Oil (toasted)
• 1 tbsp Rice Vinegar (seasoned)
• 1 tbsp Ginger Puree (fresh or jarred)
• 2 cloves Garlic (minced)
• 1 tsp Sesame Seeds (toasted, optional garnish)
• 0.5 cup Mayonnaise (full‑fat)
• 0.5 cup Greek Yogurt (plain, full‑fat)
• 2 tbsp Fermented Pepper Sauce (Korean gochujang or similar)
• 1 unit Lime (juice only, about 2 tbsp)
• 2 lb Beef Tri‑Tip (trimmed, sliced thin (~1.5" strips))
• 1 tsp Salt (adjust to taste)
• 1 tbsp Cornstarch (mixed with 2 tbsp water for slurry)
• 2 tbsp Water (for cornstarch slurry)
• 0.5 cup Kimchi Cabbage (chopped)
• 0.5 cup Shredded Carrots (fresh)
• 1.5 cup Shredded Cabbage (green cabbage)
• 2 tbsp Green Onion (sliced)
• 1 tbsp Fresh Cilantro (chopped)
• 1 unit Avocado (sliced)
• 0.5 cup Sprouts (optional, bean sprouts)
• 0.25 cup Jalapeño or Chili (sliced, optional)
• 8 unit Warm Tortillas (small corn or flour, toasted)
• 2 tbsp Grapeseed Oil (Pompeian) (high smoke point oil for searing)

Instructions

1. Prepare Korean BBQ Sauce

   In a medium bowl whisk together soy sauce, apple or pear juice, brown sugar, sesame seed oil, rice vinegar, ginger puree, minced garlic, and optional sesame seeds until the sugar dissolves.

   Time: PT5M

2. Make Creamy Pepper Sauce

   In a small bowl combine mayonnaise, Greek yogurt, fermented pepper sauce, and lime juice. Mix until smooth and transfer to a squeeze bottle for drizzling.

   Time: PT3M

3. Create Cornstarch Slurry

   Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until smooth; set aside.

   Time: PT1M

4. Slice the Beef

   Trim any excess fat from the 2‑lb tri‑tip and slice it thinly, about 1.5‑inch strips, against the grain.

   Time: PT5M

5. Sear the Beef

   Heat the large frying pan over high heat, add grapeseed oil, season the beef strips with a pinch of salt, and sear until well‑browned all over.

   Time: PT4M

   Temperature: high heat

6. Add Sauce and Thicken

   Pour the prepared Korean BBQ sauce over the browned beef, simmer for about 1 minute, then stir in the cornstarch slurry. Cook until the sauce thickens and coats the meat.

   Time: PT4M

   Temperature: medium‑high

7. Rest the Beef

   Transfer the coated beef to a plate and let it cool for a couple of minutes before mixing with the slaw.

   Time: PT2M

8. Prepare Kimchi Slaw

   In a bowl combine chopped kimchi cabbage, shredded carrots, shredded cabbage, sliced green onion, chopped cilantro, and a pinch of salt. Add a spoonful of the creamy pepper sauce and toss to bind.

   Time: PT5M

9. Toast the Tortillas

   Heat a clean pan or gas burner over high heat and toast each tortilla for about 30 seconds per side until lightly charred and warm.

   Time: PT5M

   Temperature: high heat

10. Assemble the Tacos

    Place a few strips of beef on each tortilla, top with kimchi slaw, avocado slices, sprouts, jalapeño (if using), a drizzle of creamy pepper sauce, fresh cilantro, and a squeeze of lime juice.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

5 g