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Korean Steak Tacos with Daikon Slaw and Kimchi

Steak marinated in rich, deep Korean flavours is incredibly tasty, and makes a nice twist as a filling for tacos!
Prep Time 20 mins
Cook Time 10 mins
Course Lunch, Main
Servings 4
Calories 581 kcal
Dairy Free, Diabetic, Gluten Free

Ingredients
  

Steak and Marinade

  • 400 g beef steak e.g. skirt, sirloin, rump, trimmed of fat
  • ¼ cup soy sauce or Tamari GF
  • 2 tablespoons water
  • 1 ½ tablespoons sesame oil
  • 2 ½ tablespoons brown sugar
  • 3 cloves garlic crushed
  • 2 teaspoons ground coriander
  • 1 inch ginger finely chopped
  • 1 - 1 ½ tablespoon chilli paste or sauce

Daikon Slaw

  • 2 baby bok choy
  • ¾ cup daikon (apanese radish) coarsely grated (alternatively just use normal pink radishes, thinly sliced and cut into matchsticks)
  • 2 spring onions/scallion finely sliced
  • ½ cup coriander/cilantro chopped
  • 1 tablespoon sesame seeds toasted
  • 3 tablespoons Mayonnaise
  • 1 teaspoon rice vinegar
  • 1 red chilli finely sliced (optional)

To serve

  • 200 g kimchi I used Chongga
  • 8 soft corn tortillas GF or wheat

Instructions
 

  • Combine soy sauce, sugar, water, chili, garlic, ginger, sesame, and coriander. Place skirt steak in a large dish and pour over the marinade. Cover and leave to marinate at room temperature for at least 20 minutes.
  • Meanwhile, make the slaw. Trim the bottom 1-2cm off the stems of the bok choy and very thinly slice the leaves and stems. Coarsely grate the daikon until you have about ¾ of a cup, finely slice the spring onions, and toss gently with the coriander, sesame seeds, Japanese mayonnaise and rice vinegar.
  • Heat the BBQ grill or a grill or fry pan on high heat. Lift steak from the marinade (but reserve the marinade) and grill the meat for about 3-4 minutes on each side, until cooked to medium-rare, or until done to your liking. Set steak aside to rest for 5-10 minutes. Pour the marinade into the hot pan and let it boil for about 1 minute until it is sticky and reduced.
  • Slice steak thinly across the grain, and toss quickly in the sticky reduced marinade in the pan.To serve, build tacos with a few slices of beef topped with some slaw and kimchi. Alternatively serve the beef on a plate with brown rice, slaw and kimchi on the side.

Notes

Kimchi is a Korean national dish, and you can find it at any Asian supermarket (or in some regular supermarkets these days!) It’s a powerful probiotic, so I love eating it for gut health. Daikon is another Asian ingredient that is becoming more and more common here – it’s a member of the radish family, and have a nice texture for slaws. I make my beef marinade nice and spicy (and add more hot sauce when I go to serve), but you can make it mild if you want – just omit the chilli.