Korean-Style Steak Taco's

adapted by There's Always Thyme to Cook

Source: Cooking Light, June 2012

http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

1/4 cup sugar

6 tablespoons lower-sodium soy sauce

2-3 tablespoons Sriracha Chili Sauce or any Asian chili sauce or paste

juice of 1 fresh lime

2 tablespoons dark sesame oil

3 garlic cloves, minced

1 flat iron steak, sliced against the grain into thin strips

salt and pepper, to taste

8 (6-inch) whole wheat tortillas

Quick Pickled Cabbage

3 tablespoons sliced green onions

avocado, sliced

lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain.

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; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.

Quick Pickled Cabbage

adapted by There's Always Thyme to Cook

Source: Cooking Light, June 2012

http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw

2 cups green cabbage, shredded

2 garlic cloves, crushed

1/2 cup rice vinegar

2 tablespoons lower-sodium soy sauce

2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)

2-3 teaspoons Sriracha Chili Sauce

lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.