Ingredients with Measurements:
- 1 pound of thinly sliced beef (ribeye or sirloin)
- 1/2 cup of soy sauce
- 1/4 cup of brown sugar
- 1/4 cup of rice wine
- 1/4 cup of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of red pepper flakes
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 8-10 small tortillas
- 1 cup of shredded lettuce
- 1/2 cup of diced tomatoes
- 1/2 cup of diced onions
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large mixing bowl
- Skillet or grill pan
- Tongs
- Cutting board
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, brown sugar, rice wine, sesame oil, minced garlic, minced ginger, and red pepper flakes. Mix well.
2. Add the thinly sliced beef to the marinade and mix until all the beef is coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight.
3. Heat a skillet or grill pan over medium-high heat. Add the marinated beef and cook for 3-4 minutes on each side, or until cooked through.
4. In a small bowl, mix cornstarch and water until well combined. Add the mixture to the skillet and stir until the sauce thickens.
5. Warm the tortillas in the microwave or on a skillet.
6. Assemble the tacos by placing a small amount of shredded lettuce on each tortilla. Add the cooked beef, diced tomatoes, diced onions, and chopped cilantro on top.
7. Squeeze a lime wedge over each taco before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour or overnight
- Cooking time: 10 minutes
Temperature:
- Skillet or grill pan: medium-high heat
Serving size:
- 8-10 small tacos
Nutritional information:
- Calories: 250
- Total fat: 10g
- Saturated fat: 3g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 22g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 20g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Rice wine can be substituted with white wine or apple cider vinegar.
- Red pepper flakes can be substituted with gochujang or sriracha.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top the tacos with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- Freeze the beef for 30 minutes before slicing to make it easier to cut thinly.
- Make sure to cook the beef in batches to avoid overcrowding the skillet or grill pan.
- Double the recipe and freeze the cooked beef for an easy meal later.
Storage instructions:
- Store the cooked beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef in the microwave or on a skillet until heated through.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and a side of salsa.
Garnishes:
- Chopped green onions, sliced jalapenos, or diced mango can be used as garnishes.
Pairings:
- Serve the tacos with a side of Mexican rice or black beans.
Suggested side dishes:
- Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the beef is tough, marinate it for a longer period of time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Bulgogi is a Korean dish that is made with marinated beef, usually grilled or stir-fried.
Flavor profiles:
- The beef is savory and slightly sweet from the marinade, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the tacos with lime wedges to squeeze over the top for added flavor.
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Region: Korean