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Tom's BBQ Forecast: Korean Beef Tacos

Cook alongside Tom Sherry during his BBQ Forecast on KREM 2 News at 5 and 6 p.m. on Thursday, Aug. 26.
Credit: KREM

SPOKANE, Wash. — Check out this recipe for Korean beef tacos and cook alongside Tom Sherry during his BBQ Forecast on KREM 2 News at 5 and 6 p.m. on Thursday, Aug. 26. 

Send us your photos of cooking with Tom or this recipe by using the "Near Me" feature on the KREM 2 mobile app or texting them to 509-448-2000.

Beef Marinade Ingredients:

  • 1 ½ lb flank steak
  • 4 Tbsp sesame oil
  • 4 garlic cloves minced
  • 1 Tbsp fresh ginger grated (optional but nice)
  • 1/4 cup soy sauce
  • 1/4 cup packed light brown sugar press it into the cup
  • 1 tsp ground black pepper
  • 1/4 cup hot water
  • I package cabbage coleslaw
  • Lime and avocado for garnish
  • Tortilla shells

Sauce for Taco

  • 1/4 cup mayonnaise
  • 1 tsp Sriracha hot sauce
  • 2 Tbsp fresh lime juice (plus lime wedges to serve if desired)

Instructions

  1. Thinly slice beef against the grain and place in medium bowl.
  2. Stir together all marinade ingredients until sugar dissolves, pour over sliced meat and stir to combine. Cover and refrigerate 4 hours or overnight for best results.
  3. Sauté marinated beef on grill until cooked through. 
  4. Stir together all taco sauce ingredients. Pour into squeeze bottle or for easier drizzling, transfer to a plastic bag and snip off the corner.
  5. To assemble tacos, place meat over toasted tortillas and cover with generous amount of slaw. Garnish cilantro, diced avocado and drizzle generously with taco sauce. If desired, add a squeeze of fresh lime juice for extra freshness.