The steak in these Korean steak tacos is so moreish! A really simple and flavoursome meal. It might just become a regular in your household.
Royce bought a cheap campervan recently – he’s a mechanic, so is always buying and selling cars (R&R Automotive is his workshop, if anyone is in need of a decent mechanic on the North Shore!) We decided to give it a test run for the night up at Whangateau last weekend.
Camping is not really my thing – the experience was somewhat tainted in my primary school camping days when one of my classmates peed his pants on the floor behind me and the warm liquid trickled all over my outstretched hand! 🤢
Anyway, the weather was perfect last weekend and we ended up having a really good time. On the way back we stopped off at Leigh Sawmill Café for lunch and had these delicious Korean steak tacos. I was still in need of one more recipe to share with you in this week’s menu, so decided to recreate them at home. I’m really happy with how they’ve turned out – super tasty and really easy.
They actually use tortillas rather than tacos (as tacos don’t seem to be available in wholegrain versions), but you can use whichever you prefer. Hope you enjoy them!
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The steak in these Korean steak tacos is so moreish! A really simple and flavoursome meal. It might just become a regular in your household!
Choose a shallow dish big enough to snugly fit the steak in a single layer. Whisk together soy sauce, sugar, oil, garlic powder, coriander, ginger and pepper in the dish. Add steak and spoon marinade over the top. Leave to marinate while you prepare the rest of the meal (flip steak about half-way through).
Finely shred the cabbage. Julienne or grate the carrot and finely dice onion. Whisk together yoghurt, mayonnaise, lime juice, water and garlic powder. Season to taste with salt and pepper. Combine with cabbage, carrot and onion in a large bowl.
Heat a large frying pan over medium-high heat. Remove steak from marinade (reserve the marinade) and cook for 3 minutes each side (this should cook the steak to medium-rare - adjust cooking time to suit your tastes). Place steak on a wooden board, cover with foil and leave to rest for 5-10 minutes.
Meanwhile, add reserved marinade to pan and simmer for 1-2 minutes until reduced to a sticky sauce. Remove from heat.
Thinly slice steak and place back in the pan with the marinade. Toss to combine.
Warm tortillas in a clean frying pan or chargrill pan (spray pan lightly with oil), or heat in the microwave.
Fill tortillas with slaw, then top with steak, sesame seeds and coriander. Slice any remaining lime into wedges and serve with tacos, if desired.
WINE MATCH: Go for a Shiraz.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce and mayonnaise. Use gluten-free tortillas.
INGREDIENT SWAPS / NOTES: Rump steak could be used instead of sirloin steak. If you don’t like red meat, chicken thighs would also work well (you will need to cook them for longer). Swap the tortillas for 10-12 smaller soft tacos if you prefer.
STORING AND REHEATING: Store steak, slaw and tortillas separately. Sesame seeds and coriander can be added to slaw. Steak can be quickly reheated in a frying pan or microwave. If you are planning to have leftovers for another dinner, keep the uneaten steaks whole and slice before reheating with the marinade in a frying pan. You could also leave half the steaks raw and continue to marinade until you are ready to cook them. Assemble tacos just before serving.