Korean Beef Tacos

300g rump steak, thinly sliced

1 avocado, thinly sliced

Kimchi, to serve

White sesame seeds, to serve

1 head of butter lettuce, leaves separated

8 La Banderita street tacos

2 spring onion, sliced

Marinade

1 tsp sesame oil

1 tbsp dark soy sauce

2cm piece of ginger, grated

1 tbsp gochujang (fermented Korean chili paste)

1/2 nashi pear, grated

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

To make the marinade, combine all the ingredients together. Pour over beef and coat in marinade. Marinate for a few hours or overnight.

Step 2

Heat a pan over a high heat and flash fry beef strips for 30 seconds until slightly charred and just cooked through.

Step 3

Heat another pan over a medium heat and warm tacos for a minute on each side. Keep warm in a clean tea towel.

Step 4

Lay lettuce leaves on to tacos and then top with sliced beef, avocado, kimchi and sprinkle with sesame seeds and spring onion.