Korean Style Beef Tacos

Ingredients

⅓ cup sugar

5 tablespoons lower-sodium soy sauce

1½ tablespoons chile paste (such as sambal oelek)

1 tablespoon fresh lime juice

1 tablespoon dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

⅛ teaspoon salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage for the top-recipe below

3 tablespoons sliced green onions

1 yellow heirloom tomato, chopped-optional

Quick Pickled Cabbage Recipe:

3 cups chopped Napa (Chinese) cabbage

2 garlic cloves, crushed

½ cup rice vinegar

2 tablespoons lower-sodium soy sauce

1 tablespoon sugar

2 teaspoons chile paste

1 small onion, chopped-optional

Preparation

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes (can marinate longer, if so desired).

Preheat grill to medium-high heat.

Prepare Quick Pickled Cabbage Recipe. Place cabbage in a medium bowl with garlic. Bring vinegar, soy sauce, sugar, and chile paste to a boil. Add onion, if you are using one. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes (I refrigerated it, magazine didn’t specify).

Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt (I just grilled the slices without the skewers). Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with green onions and tomato (if using).