Korean Tacos

• 1- 1/4 pound Steak
• 13 cups Soy Sauce, Plus 2 Tablespoons
• 1/4 cups Brown Sugar
• 1/4 cups Rice Wine Vinegar
• 2 Tablespoons Grated Fresh Ginger
• 2 cloves Garlic, Minced
• 2 teaspoons Toasted Sesame Oil
• 2 teaspoons Sambal Oelek Chili Paste, Plus 1/2-1 Teaspoon, To Taste
• 1 Tablespoon Water
• 1 teaspoon Cornstarch
• 8 whole Small Flour Tortillas, About 6" In Diameter
• 1 teaspoon Oil (any Light-colored Oil Will Do)
• 1 dash Salt And Pepper
• 2 cups Coleslaw Mix Or Shredded Cabbage
• 1 bunch Scallions, Chopped, For Garnish

1. 1.
2. Cut the steak into very small, thin slices, and marinate in 1/3 cup soy sauce for 1 hour.
3. 2.
4. Meanwhile, combine brown sugar, rice wine vinegar, 2 Tablespoons of soy sauce, ginger, garlic, toasted sesame oil, 2 teaspoons Sambal Oelek, water, and cornstarch.
5. Heat your tortillas.
6. 3.
7. Heat oil in a wok over high heat.
8. Remove steak from soy sauce with a slotted spoon, sprinkle with salt and pepper, and stir-fry until brown, about 4 minutes.
9. 4.
10. Reduce heat to medium and add sauce mixture.
11. Cook until thickened, about 1-2 minutes.
12. 5.
13. Combine coleslaw mix with 1/2 to 1 Teaspoons of Sambal Oelek, to taste.
14. (Remember that the beef will be spicy, too.)
15. 6.
16. Top heated tortillas with beef, coleslaw mix, and scallions.

soy sauce, brown sugar, rice, fresh ginger, garlic, sesame oil, sambal oelek chili, water, cornstarch, flour tortillas, oil, salt, cabbage, scallions

Taken from tastykitchen.com/recipes/main-courses/korean-tacos/ (may not work)