1. Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal oelek sauce which is always on hand in the refrigerator. Also, the original recipe specified tri-tip beef or other similar cuts of meat (chuck, flank sirloin, etc). I made it much easier for myself and used ground beef. 2. Sour Cream Sauce: Whisk together the sour cream and lime juice, cover and refrigerate. 3. Marinade: Whisk together the soy sauce, chili paste, garlic, ginger, sugar, sesame oils (s), onion and rice vinegar. Set aside 1/4 of the sauce in a small serving bowl. 4. In a 'ziploc'-style plastic bag combine the beef and the remaining 3/4 of the marinade. 5. Close bag and marinate mixture in the refrigerator for 3 hours . 6. Remove meat from the marinade. *Discard* liquid. 7. Heat up a large sautè pan and brown the meat until no longer pink. 8. Accompaniments: Arrange the cabbage, cilantro, green onions, sesame seeds and lime slices on a platter. 9. Tortillas: If desired, lightly butter or oil the tortillas and grill. We used our stove top grill pan. 10. To serve, spoon the cooked meat into the tortillas. Garnish with the accompaniments. Spoon a little sour cream sauce on top. I placed all the fixings on platters and in bowls and created a "build-your-own" taco bar. 11. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
