grilled beef and vegetables on crisp tortillas make a
delightful Asian-inspired meal.
note: This recipe was originally published in 2011.
no doubt familiar with the many authentic Mexican-style
tacos available at local taquerias, including al pastor
(layers of adobo-marinated meat), al carbon (grilled meats),
de guisados (casseroles), carnitas (pork cooked in its own
fat) and charrales (fish).
tacos, however, are less-common Midwestern fare.
fusion delicacy originated in California under the auspices
of Kogi, an L.A.-based taco/Korean barbecue truck that has
attracted a legion of loyal Twitter followers and Facebook
fans. Itís also captured the attention of publications
such as Bon Appetit and Time.
creator Roy Choi taught director/actor Jon Favreau how to
chop, dice and slice with precision in the food truck-themed
movie "Chef," which was released this year.
Korean taco is reported to combine traditional beef bulgogi,
a sesame-soy marinated barbecue beef that is either grilled
or pan-cooked, then topped with kimchi, spicy fermented
Starís Korean-Style Grilled Beef and Vegetables on Crisp
Tortillas uses ready-made kimchi available in the
refrigerator section of some supermarket produce sections.
Using low-sodium soy sauce further reduces the amount of
sodium in this recipe.
ahead: The meat needs to marinate for 4 to 8 hours.
tip: Read the label on the kimchi since various brands have
differing amounts of sodium. Kimchi is a fermented, spicy
Korean condiment made of cabbage. It is fairly high in
sodium, so read the label, drain well and realize that using
a little adds a lot of flavor.
tip: If desired, top each tortilla with 2 to 3 tablespoons
finely shredded romaine lettuce or Napa cabbage, then top
with sliced meat and grilled vegetables.
GRILLED BEEF AND VEGETABLES ON CRISP TORTILLAS
pounds boneless beef sirloin or top round, cut about
tablespoon rice vinegar
cloves garlic, minced
teaspoon sesame oil
teaspoons sugar, divided
teaspoon pepper, divided
teaspoon cayenne, or to taste, divided
corn tortillas, about 6 inches in diameter
tablespoons low-sodium soy sauce
tablespoons lime juice
or green peppers, seeded and quartered
sweet onion, cut in 1/2-inch slices
cup coarsely chopped cilantro
tablespoons kimchi, drained
meat in a zip-top bag. Combine rice vinegar, garlic, sesame
oil, 1/4 teaspoon sugar, 1/4 teaspoon pepper and 1/8
teaspoon cayenne. Pour marinade over beef, seal and marinate
in refrigerator for 4 to 8 hours.
oven to 375 degrees. Place tortillas flat, in a single layer
on a large baking sheet. Spray corn tortillas with nonstick
cooking spray. Bake 5 to 6 minutes or until crisp.
remaining 1 teaspoon sugar, 1/2 teaspoon pepper, and 1/8
teaspoon cayenne. Blend in soy sauce and lime juice. Set
grill to medium-high or allow coals to burn down to white
ash. Drain meat and discard marinade. Grill meat 5 to 7
minutes per side or until meat thermometer registers 160
degrees for medium doneness. Meanwhile, spray both sides of
peppers and onion slices with nonstick spray and grill 3 to
5 minutes per side or until charred and tender. Remove meat
and vegetables to a cutting board, cover with aluminum foil
and allow to stand 5 to 10 minutes.
charred pieces of skin from peppers. Slice peppers and
onions into thin strips. Cut meat across grain into thin
serve, place a crisp tortilla on each plate. Arrange meat
strips over tortillas, then top each with about 1/4 cup
sliced, grilled vegetables and 1 tablespoon cilantro.
Drizzle with 2 teaspoons lime juice mixture each. Top each
with 1 tablespoon kimchi.
serving: 349 calories (45 percent from fat), 17 g total fat
(6 g saturated), 84 mg cholesterol, 20 g carbohydrates, 28 g
protein, 310 mg sodium, 3 g dietary fiber.
developed for The Star by professional home economists
Kathryn Moore and Roxanne Wyss.