Korean Steak Tacos

a hand holding up a korean stuffed taco in a flour tortilla

5 from 1 vote

Korean steak tacos feature perfectly cooked steak, pickled vegetables, and Sriracha coleslaw piled high on tortillas. These yummy steak tacos can be on your table in just about 30 minutes, making them perfect for busy nights!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner, Lunch

Cuisine: Asian

Servings:

Calories: 695kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

4 tsp Sriracha sauce
2 cucumbers
2 shallots
2 limes
2 tbsp water
1 1/4 lbs thinly sliced steak strips
1 1/2 tbsp extra virgin olive oil
8 oz coleslaw mix
1/4 cup mayo
1/2 cup thick teriyaki sauce
12 small flour tortillas

US Customary - Metric

Instructions

To Make The Pickled Vegetables

Using a vegetable peeler, peel the cucumbers- as much or as little as you like. Then use the peeler to shave them both into long ribbons, stopping when you get to the seeds. Transfer the cucumber ribbons to a mixing bowl. Set aside.
Peel both shallots, then cut each one in half lengthwise. Thinly slice them into thin strips. Add these strips to the mixing bowl with cucumber.
Cut one of the limes in half, and juice both halves into the mixing bowl. Get as much juice out as possible. Add 2 tablespoons of water to the mixing bowl.
Using a pair of tongs, toss the vegetable mixture until evenly combined. Set it aside to rest for at least 10 minutes.

To Make The Sriracha Coleslaw

To another mixing bowl add the coleslaw mix, mayo, half of the sriracha, and the juice from half of the second lime.
Using a pair of tongs, toss everything together until evenly combined. Set aside.

To Make The Steak Tacos

Using a paper towel, pat the strips of steak dry.
Heat the olive oil in a large skillet set over medium high heat. Add the steak to the hot pan, spreading it out in a single layer.
Cook for 4-5 minutes, stirring occasionally, until no pink remains. Immediately remove the skillet from heat.
Add both the teriyaki sauce and remaining sriracha to the skillet, and stir until evenly combined.
While the steak's cooking, lightly steam the tortillas in the microwave. Do this by stacking them on a microwave safe plate and covering them with a damp paper towel. Microwave just until warm, about 30 seconds.
Divide the meat evenly among the warmed tortillas, top this with the coleslaw, and finish the tacos off with the pickled veggies.
Slice the remaining half of lime into quarters, and serve with the tacos- squeezing the juice over them, if desired.

Notes

Don't worry about these being too hot. Despite the inclusion of Sriracha sauce, they're still on the milder side of things. You could also adjust the amount of Sriracha if you are concerned.
Don't have shallots? Use a sweet onion instead.
If carbs are in issues these Korean steak tacos can be served on lettuce leaves instead of tortillas.

Nutrition