Korean Beef Tacos
"Korean Beef Tacos bring big flavor in every bite with beef, slaw, and a spicy Sriracha-lime drizzle all tucked into warm, charred tortillas..."
INGREDIENTS
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2 pounds flank steak
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1 tablespoon ginger (peeled and chopped)
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1/3 cup soy sauce (not lite)
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1/4 cup light brown sugar (lightly packed)
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1 tablespoon toasted sesame oil
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1 lime
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1 packed cup coarsely chopped yellow onion
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1 packed cup coarsely chopped Fuji apple
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4 cloves garlic
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4 cups shredded green cabbage
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1 cup matchstick carrots
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1 cup matchstick-cut cucumber (2–3 Persian/Salad or 1 English cucumber)
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1 cup coarsely chopped cilantro (1 bunch—stems and leaves; measure before chopping)
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1 lime
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2 tablespoons soy sauce
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2 tablespoons rice vinegar
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2 tablespoons granulated sugar
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1 tablespoon toasted sesame oil
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1 tablespoon sesame seeds
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1 teaspoon Sriracha
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1/4 cup + 2 tablespoons mayo (I love Hellman’s/Best Foods)
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2-1/4 teaspoons Sriracha
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1 teaspoon granulated sugar
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1 teaspoon garlic powder
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2 limes
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Salt and pepper
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Flour tortillas (street-taco-sized, plus cooking spray)
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Cilantro (optional, for serving)
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