{"id":116,"date":"2026-09-20T21:45:13","date_gmt":"2026-09-20T21:45:13","guid":{"rendered":"https:\/\/cookwithkk.com\/?p=116"},"modified":"2026-09-20T21:45:13","modified_gmt":"2026-09-20T21:45:13","slug":"korean-beef-steak-tacos-%e2%99%a1","status":"publish","type":"post","link":"https:\/\/cookwithkk.com\/?p=116","title":{"rendered":"Korean Beef Steak Tacos \u2661"},"content":{"rendered":"\n
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Servings:<\/strong> 8-10 Tacos Prep time: <\/strong>1 hour Cook time: <\/strong>15 mins<\/p>\n\n\n\n

From Aunt Lisa’s Recipe Box\u2661<\/strong><\/p>\n<\/div>\n\n\n

<\/div>\n\n\n

Ingredients\u2661<\/h2>\n\n\n\n

Beef:<\/h5>\n\n\n\n
    \n
  • 1 1\/4 thinly sliced ribeye or NY strip steak<\/li>\n\n\n\n
  • 3\/4 cup low sodium soy sauce<\/li>\n\n\n\n
  • 1\/3 cup packed brown sugar<\/li>\n\n\n\n
  • 3-5 cloves garlic or 2 tbsp minced garlic<\/li>\n\n\n\n
  • 2 tbsp fresh ginger or 2 tsp ground ginger<\/li>\n\n\n\n
  • 1 tbsp rice wine vinegar<\/li>\n\n\n\n
  • 1 tbsp sesame oil<\/li>\n\n\n\n
  • 1 tbsp vegetable oil<\/li>\n\n\n\n
  • 1 tsp pepper<\/li>\n<\/ul>\n\n\n\n
    Lime Cole Slaw<\/h5>\n\n\n\n
      \n
    • 1- 16 oz bag cole slaw mix<\/li>\n\n\n\n
    • 1 1\/4 cup mayo <\/li>\n\n\n\n
    • 2 tbsp lime juice<\/li>\n\n\n\n
    • 1 tbsp vinegar <\/li>\n\n\n\n
    • 2 tbsp sugar<\/li>\n\n\n\n
    • 1 tsp garlic <\/li>\n\n\n\n
    • 1 tsp pepper<\/li>\n<\/ul>\n\n\n\n
      Pickled Veggies<\/h5>\n\n\n\n
        \n
      • 3-5 mini cucumbers<\/li>\n\n\n\n
      • 1\/2-1 red onion<\/li>\n\n\n\n
      • 3 tbsp rice wine vinegar <\/li>\n\n\n\n
      • 2 tbsp sugar<\/li>\n<\/ul>\n\n\n\n

        Directions \u2661<\/h2>\n\n\n\n
          \n
        1. Marinate the steak.<\/strong> In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice wine vinegar, sesame oil, vegetable oil, and black pepper until combined. Overnight is best but can do 2-3 hours before. <\/li>\n\n\n\n
        2. Prepare the pickled veggies.<\/strong> Thinly slice cucumbers and red onion. Add them to a bowl with rice wine vinegar and sugar. Toss until evenly coated and the sugar begins to dissolve. Cover and refrigerate for at least 30 minutes<\/strong>, tossing occasionally, but overnight recommended. <\/li>\n\n\n\n
        3. Make the coleslaw.<\/strong> In a large bowl, whisk together mayo, lime juice, vinegar, sugar, garlic, and black pepper. Add the coleslaw mix and toss until evenly coated. Cover and refrigerate until ready to serve at least 30 minutes<\/strong>, but overnight recommended. <\/li>\n\n\n\n
        4. Cook the steak.<\/strong> My favorite way to cook with grilled. Turn on sear feature if you have it, if not heat grill to 500\u00b0 F. Watch this carefully you should only sear 2 mins per side. Optional other cooking options: Heat a large skillet or Blackstone over medium-high to high heat<\/strong>. Remove the steak from the marinade, allowing excess marinade to drip off. Cook the steak in batches so you don’t overcrowd the pan, about 2\u20134 minutes<\/strong>, stirring\/flipping occasionally, until browned and caramelized and cooked to your desired doneness.<\/li>\n\n\n\n
        5. Slice the steak. <\/strong>This part is the most important. When slicing the steak you want to cut against the grain. This means you find the natural lines on the steak and cut opposite of them. <\/li>\n\n\n\n
        6. Warm tortillas<\/strong> and assemble the tacos!!<\/strong> \u2661<\/li>\n<\/ol>\n\n\n\n

          KK Tip’s \u2661<\/h2>\n\n\n\n
            \n
          • My preferred cut of steak is very thin ribeye or NY strip. I have used many other cuts of steak and have found this is the most tender cut for this recipe. If your local store does not have thin cut you can usually go to your butcher counter and ask them to cut them thin or take a sharp knife of your own and butterfly them.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            Ingredients\u2661 Beef: Lime Cole Slaw Pickled Veggies Directions \u2661 KK Tip’s \u2661<\/p>\n","protected":false},"author":1,"featured_media":137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[6],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=116"}],"version-history":[{"count":3,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":139,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/posts\/116\/revisions\/139"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=\/wp\/v2\/media\/137"}],"wp:attachment":[{"href":"https:\/\/cookwithkk.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithkk.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}