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Chunk Steak

Korean BBQ Beef Street Tacos

A tantalizing fusion of Korean and Mexican street food, these Chunk Korean BBQ Beef tacos feature a sweet, umami-rich sauce. The spicy and savory flavors meld perfectly, creating a unique and delicious culinary experience.

Korean BBQ Beef Street Tacos

Servings

4
Servings

Prep

15 mins

Cooking

10 mins

Product

Chunk Steak

Method

Pan-seared
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INGREDIENTS

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  • 4 Chunk Steaks (4oz)
  • 12 8-inch flour tortillas (use corn tortillas for gluten-free)
  • 1 small purple cabbage
  • 1/3 bunch cilantro leaves
  • 1 avocado cut into ½-inch cubes

For sauce:

  • 1/4 cup sesame oil
  • 4 garlic cloves, minced
  • 1 Tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 1/4 cup packed light brown sugar 
  • 1 tsp ground black pepper
  • 1/4 cup water

For spicy sauce:

  • 1/3 cup sour cream (or plant-based alternative)
  • 1/4 cup mayonnaise (or plant-based alternative)
  • 1 tsp garlic powder
  • 1 tsp Sriracha hot sauce
  • 2 Tbsp fresh lime juice

Garnish options:

  • Salsa verde
  • Cilantro
  • White onions
  • Lime wedges

Instructions:

1. Make the Korean BBQ Sauce

  • In a small saucepan, combine the sesame oil, garlic, ginger, soy sauce, brown sugar, black pepper, and water.
  • Bring the mixture to a boil, then reduce heat to medium-high and cook for about 6 minutes, until the sauce thickens slightly. Set aside.

2. Prepare the Spicy Mayo Sauce

  • In a small bowl, combine the sour cream, mayonnaise, garlic powder, Sriracha, and lime juice.
  • Mix until smooth, then refrigerate until ready to serve.

3. Cook the Chunk Steaks

  • Heat a large pan over medium-high heat and add enough oil to coat the pan.
  • When the oil is shimmering, place the Chunk steaks in the pan and cook until nicely browned, about 1-2 minutes per side.
  • Flip the steaks to the other side, then add the Korean BBQ sauce.
  • Bring the sauce to a boil and cook for an additional 1-2 minutes to reduce and caramelize.

4. Heat the Tortillas

  • Warm the flour tortillas in a dry skillet over medium heat, flipping occasionally, until they are soft and pliable, about 30 seconds per side.

5. Assemble the Tacos

  • Place 2 serving spoons of the cooked Chunk steak mixture into the center of each heated tortilla.
  • Garnish with shredded purple cabbage, cilantro leaves, and avocado cubes.
  • Drizzle the spicy mayo sauce on top.

6. Serve

  • Serve the tacos immediately while hot, garnishing with salsa verde, cilantro, white onions, and lime wedges if desired. Enjoy the fusion of Korean and Mexican flavors in these delicious tacos!