Adapted from Cooking Light Magazine’s Korean Tacos, June 2012. And for my Robyn:)
I made flank steak with veggies and mashed potatoes. Then…used the leftover steak to make korean tacos which does not have kimchi (sorry, Robyn). I really liked the cabbage and flank steak combo. It doesn’t have a lot of ingredients! It made for a simple and flavorful taco dinner.
Flank steak (marinated in garlic and red wine…broiled for 4 minutes on each side, then sliced THIN at a diagonal, against the grain)
3 cups green cabbages, chopped
2 cloves garlic, minced
1/2 cup white balsamic vinegar
2 T. soy sauce
1 T. sugar
2 t. red chile paste
Serve on warm corn tortillas with green onions
Place cabbage and garlic in a medium size bowl. In a small sauce pan, remaining ingredients. Pour over cabbage. Cover with plastic wrap and let it stand for at least 30 minutes. refrigerate or serve at room temperature.
Prepare tacos by topping tortilla with flank steak, pickled cabbage and green onions.