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Spicy Korean Beef Tacos With Broccoli Rabe

Spicy Korean Beef Tacos With Broccoli Rabe



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In a small bowl, whisk the soy sauce, rice wine vinegar, sesame oil, honey, chili paste, garlic, and scallion.

Add half of the marinade to a large resealable plastic bag, along with the beef. Squeeze as much air from the bag as you can, seal the bag, and gently toss to coat the beef in the marinade. Refrigerate for at least 2 hours and up to 24 hours.

To the remainder of the marinade in the bowl, add the cornstarch and whisk well until dissolved. Cover and refrigerate until you’re ready to cook.

Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 minutes. Use a slotted spoon to remove the broccoli rabe and transfer to a paper towel-lined plate.

In a large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat until very hot. Remove the beef from the marinade, discard the remaining marinade, and add the beef slices to the skillet in a single layer. Cook until browned, 5 to 6 minutes. Transfer the beef to a plate.

Add the remaining 1 tsp of oil to the skillet and swirl to coat. Add the onion, bell pepper and broccoli rabe and cook until just tender, 3 minutes. Add the reserved marinade (the half with cornstarch) and toss with the vegetables. Cook, stirring frequently, until the sauce has thickened enough to coat the vegetables, about 2 minutes.

Return the steak to the pan, stir to combine with the vegetables and sauce, and remove the pan from heat.

Warm the tortillas: In a separate large skillet over medium-high heat, warm the tortillas (2 or 3 at a time) for 2 minutes, using tongs to flip them halfway.

To serve, divide the steak and vegetables among the tortillas (2 tacos per person) and serve with hot chili sauce if desired.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Korean-Style Noodles with Steak and Kimchi

Kimchi is a Korean condiment of spicy, fermented cabbage. Raw cultured vegetables, such as those found in kimchi, are known to aid digestion. This boldly flavored dish comes together quickly when the noodles and steak are made a day ahead of time. This dish also works well with a base of brown rice in place of the noodles.

Korean-Style Noodles with Steak and Kimchi

1 Tbs. low-sodium soy sauce

1 tsp. Korean chile bean paste (such as gochujang) or sriracha sauce

1/4 cup toasted sesame seeds

12 oz. (375 g) flank steak, sliced against the grain into thin strips

1/2 lb. (250 g) bean thread noodles

1/2 lb. (250 g) shiitake mushrooms, stemmed and thinly sliced

1 cup (3 1/2 oz./105 g) thinly sliced onion

1 cup (5 oz./155 g) julienned carrot

1/4 cup (1 oz./30 g) thinly sliced green onions

1/2 cup (2 oz./60 g) kimchi, coarsely chopped

In a baking dish, stir together the sesame oil, soy sauce, mirin, brown sugar, garlic, chile bean paste, and 2 Tbs. of the sesame seeds until the sugar dissolves. Set half of the mixture aside. Add the sliced steak to the remaining mixture. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Remove the dish from the refrigerator 30 minutes before cooking.

Place the noodles in a heatproof bowl and cover with very hot tap water. Let the noodles soak until they become tender and opaque, about 10 minutes. Drain well.

Warm a wok over medium-high heat and add 1 Tbs. canola oil. Remove the meat from the marinade, letting any excess liquid drain off. Add the steak to the wok and stir-fry just until it begins to brown, 2 to 3 minutes. Transfer the steak to a plate. Warm the remaining 1 Tbs. canola oil in the wok, then add the mushrooms and onions. Stir-fry until the vegetables begin to soften, 2 to 3 minutes. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned, 4 to 5 minutes. Stir in the noodles. Add the reserved sauce and the beef, stirring well to coat.

Transfer the noodles to a warm serving dish, garnish with the kimchi and serve. Serves 4.

Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day , by Kate McMillan.


Watch the video: Taco Beef Taco Recipe (August 2022).