Let's be real, is there anything more delicious than a fresh tacos? I see your typical Taco Tuesday and raise you a Korean beef taco of goodness! I'm usually not biased when it comes tortillas, beef, and cheese, but these are by far my favorite. The combination of salty-sweet marinated beef on a bed of mixed greens with the bite of spicy mayo will take your taste buds to the next level.
- 3 pounds beef short ribs, off the bone
- 1 C soy sauce
- 1/2 C mirin
- 1/2 C dark brown sugar
- 1/4 C sesame oil
- 6 cloves garlic
- 6 scallions
- 2 tsp fresh peeled and grated ginger
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
- 2 C roughly chopped Napa cabbage
- 2 C Chopped Iceberg Lettuce
- 4 Tbsp chopped fresh cilantro
- 3 scallions, diced
Place the iceberg, cabbage, cilantro and scallions together in a medium to large bowl and mix.
- 1 C Mayo
- 1/4 C soy sauce
- 1 lime, juiced
- 3 Tbsp Sriracha
Make the spicy mayo by combining the mayo, sriracha, and lime juice. Mix well using a whisk and refrigerate until ready to use.