Subj : BH&G 2725
To   : All
From : Dave Drum
Date : Sun May 16 2021 17:18:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Tacos
 Categories: Beef, Chilies, Vegetables, Squash
      Yield: 8 Servings
 
      1 lb Boneless rib-eye steaks;
    1/2    " thick
    1/4 c  + 1 tb rice vinegar
    1/4 c  Soy sauce
    1/4 c  Oil
      3 tb Sugar
      1 tb + 1 ts sriracha
      2 ts Sesame oil
    1/2 c  Thin sliced yellow onion
      3 cl Garlic; sliced
      1    (2") piece of ginger; peeled
           - thin sliced
    1/4 ts Salt
    1/2    English cucumber; in
           - matchsticks
      8    (6") flour tortillas;
           - warmed
           - Sliced radishes and sesame
           - seeds; (opt)
 
  Place steaks in a large resealable plastic bag. In a bowl,
  whisk together 1/4 cup of the vinegar, the soy sauce,
  canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha
  and 1 tsp of the sesame oil. Stir in onion, garlic and
  ginger. Pour into bag, making sure steak is covered.
  Marinate in refrigerator 1 hour.
  
  In a separate bowl, whisk together remaining 1 tbsp each
  vinegar and sugar, and remaining 1 tsp each sriracha and
  sesame oil. Stir in salt and cucumber. Cover bowl with
  plastic wrap and refrigerate 30 minutes.
  
  Heat a large saute pan to medium-high heat. Remove steak
  from marinade (save marinade) and pat dry with paper
  towels. Cook 2 to 3 minutes per side, until medium-rare.
  Set aside to rest 5 minutes. Meanwhile, add marinade to
  pan. Bring to a boil and cook 3 minutes, until sauce has
  thickened.
  
  Thinly slice steak; toss in pan with sauce. Serve on
  tortillas with pickled cucumbers and, if desired, sliced
  radishes, sesame seeds and additional sriracha.
  
  Family Circle | April 2015
  
  MM Format by Dave Drum - 15 April 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's a lot cheaper to borow money than to marry for it.

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