Korean-Style Beef Tacos

• 1/3 cup sugar
• 5 tablespoons low sodium soy sauce
• 1 1/2 tablespoons chili paste (such as sambal oelek)
• 1 tablespoon fresh lime juice
• 1 tablespoon dark sesame oil
• 4 garlic cloves, minced
• 12 ounces flank steaks (sliced against the grain into thin strips)
• 1/8 teaspoon salt
• cooking spray
• 8 corn tortillas (6 inch)
• 3 tablespoons green onions, sliced
• Quick Pickled Cabbage
• 3 cups napa cabbage, chopped
• 2 garlic cloves, crushed
• 1/2 cup rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sugar
• 2 teaspoons chili paste

1. Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour; turning after 30 minutes.
2. Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Thread steak onto 8 skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions.
3. To make the quick pickled cabbage: Place 3 cups chopped Napa cabbage in a medium bowl with 2 crushed garlic cloves. Bring rice vinegar, soy sauce, sugar and chile paste to a boil. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes.

sugar, soy sauce, chili paste, lime juice, sesame oil, garlic, flank, salt, cooking spray, corn tortillas, green onions, cabbage, cabbage, garlic, rice vinegar, soy sauce, sugar, chili paste

Taken from www.food.com/recipe/korean-style-beef-tacos-479318 (may not work)