Korean Beef Tacos

Prep Time
Cook Time
  • Ingredients & Instructions
  • Reviews



  • 6

    Mission Organic Uncooked Flour Tortillas, cooked according to packaging directions; set aside, keep warm
  • ½

    cup unseasoned rice wine vinegar
  • 2

    tbsp unseasoned toasted sesame oil
  • 1

    tbsp firmly packed brown sugar
  • 1

    tbsp chili paste
  • 1

    tbsp freshly grated ginger root
  • 1

    lb pound flank steak
  • 2

    tbsp toasted sesame oil
  • 1

    cup sliced red pepper
  • ½

    cup shredded carrot
  • ½

    cup sliced red onion
  • 2

    cups baby spinach, washed, dried
  • 3

    tsp toasted sesame seeds


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  • Step 1

    In a gallon size zip lock bag mix together all marinade ingredients. Add flank steak; refrigerate for at least 4 hours. One hour before grilling, remove steak from refrigerator and let set on counter. Meanwhile, heat grill to medium high heat. Remove steak from marinade and discard leftover marinade

  • Step 2

    Place steak on grill and cook for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145 F. Slice steak across grain into thin slices; set aside, keep warm.

  • Step 3

    In medium skillet over medium high heat add 2 tablespoons sesame oil, red pepper, carrot, and red onion. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are crisp tender. Add spinach and 1 teaspoon water; cover, cook for 1 more minute or until spinach is wilted.

  • Step 4

    To assemble tortilla: Place about 2 ½ ounces steak down center of one flour tortilla, top with 2 tablespoons vegetable mixture, sprinkle with ½ teaspoon sesame seeds. Roll up or fold in half to serve. Repeat with remaining tortillas and ingredients.

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