Recipe
KBBQ tacos
25 min
Calories 688 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Beef ribeye or flank steak, thinly sliced | 1 lb (454 g) |
|---|---|
| Soy sauce | 2 tablespoons (30 g) |
| Light brown sugar | 1 tablespoon (13 g) |
| Kadoya roasted sesame oil | 1 tablespoon (13.5 g) |
| Freshly grated ginger | 1 teaspoon (2 g) |
| Garlic, minced | 2 cloves (6 g) |
| Rice vinegar | 1 tablespoon (15 g) |
| Crushed red pepper flakes | 1/2 teaspoon (1 g) |
| 【For the Slaw】 | |
| Coleslaw mix (pre-shredded cabbage and carrots) | 2 cups (150 g) |
| Rice vinegar | 1 tablespoon (15 g) |
| Kadoya roasted sesame oil | 1 teaspoon (4.5 g) |
| Salt | 1/2 teaspoon (3 g) |
| 【For Assembly】 | |
| Small corn or flour tortillas | 8 |
| Sriracha mayo | 1/4 cup (60 g) |
| Sliced green onions | 1/4 cup (25 g) |
| Sesame seeds | 1 teaspoon(3 g) |
| Kadoya roasted sesame oil, for drizzling | 1 teaspoon (4.5 g) |
Directions (25 min)
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In a bowl, mix soy sauce, brown sugar, Kadoya roasted sesame oil, ginger, garlic, rice vinegar, and red pepper flakes. Add the thinly sliced beef and marinate for at least 10 minutes.
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Make the Slaw: In a bowl, toss coleslaw mix with rice vinegar, Kadoya roasted sesame oil, and salt. Set aside.
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Heat a skillet over medium-high heat. Add the marinated beef and cook for 3–5 minutes until caramelized and cooked through. Remove from heat.
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Heat tortillas in a dry skillet or directly over a flame until lightly charred.
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Fill each tortilla with cooked beef and slaw. Drizzle with Sriracha mayo and garnish with green onions, Kadoya roasted sesame seeds, and Kadoya roasted sesame oil.
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