Ingredients
- Thinly sliced beef (ribeye or sirloin), about 1 1/2 pounds
- Soy sauce, 1/4 cup
- Brown sugar or honey, 2 tablespoons
- Sesame oil, 1 tablespoon
- Minced garlic, 3 cloves
- Grated ginger, 1 tablespoon
- Rice vinegar or lime juice, 1 tablespoon
- Black pepper, 1 teaspoon
- Vegetable oil for cooking
- Green onions, sliced (2 stalks)
- Small flour or corn tortillas (8–10)
- Shredded cabbage or coleslaw mix, 1–2 cups
- Mayonnaise, 1/4 cup
- Gochujang or sriracha, 1–2 tablespoons
- Lime juice for sauce, 1 teaspoon
- Lime wedges for serving
Optional Ingredients
- sesame seeds, kimchi, pickled carrots
Instructions
- In a bowl, mix soy sauce, brown sugar or honey, sesame oil, garlic, ginger, rice vinegar or lime juice, black pepper, and sliced green onions.
- Add the thinly sliced beef and coat it fully in the marinade. Marinate at least 30 minutes in the fridge (up to 8 hours for stronger flavor).
- In a small bowl, mix mayonnaise with gochujang or sriracha and a little lime juice. Set aside.
- Heat a large pan or skillet over high heat with a little oil.
- Cook the marinated beef in small batches so it sears instead of steaming. Let it brown and caramelize on the edges. Remove from heat when cooked through.
- Warm tortillas in a dry pan or directly over a low flame until soft and lightly charred.
- Assemble tacos: add beef, then shredded cabbage, then drizzle with chili mayo.
- Garnish with extra green onions, sesame seeds, or kimchi if using.
- Serve with lime wedges.