Korean Short Rib Tacos with Asian Slaw

Ingredients

• *Mix of 1/2 (4oz) low sodium

• Soy sauce 2oz sake

• 3 table spoon dark sesame oil

• *6-tablespoon sugar

• * 1 tablespoon freshly grated ginger

• * 4 cloves garlic, minced

• *2 tablespoons sesame seeds

• * 1 white onion, cut into large chunks

• *Kosher salt and freshly ground pepper

• * 1-½ Lb. boneless beef short ribs Thinly sliced

• * 2 cups each shredded purple and white cabbage

• * ½ cup fresh cilantro, remove tough stems

• * 2 green onions, white and tender greens parts

• * 12-14 flour or corn tortillas warmed

• 2 tablespoon Sriracha

Step 1

In a large bowl, stir together the soy mixture, sugar, garlic, sesame seeds, white onion, 1 teaspoon salt, and 1 teaspoon pepper. Add the thinly sliced beef. Using your hands or tongs, toss the meat in the marinated to coat thoroughly. Cover and let marinate in the refrigerator overnight.

Step 2

When you are ready to grill, remove the beef from the refrigerator and let stand at room temperature for about 15 minutes.hours.

Step 3

Preheat grill to high. Coat the grill grate lightly cooking spray. Arrange the beef on the grate directly over the heat and grill, turning once, until nicely marked and cooked to the desired doneness, about 2 minutes per side for medium-rare. Transfer the white onions to the grate directly over the heat and grill, turning until soft, about 5 minutes. Transfer to a plate and cover to keep warm. (Discard the marinate)

Step 4

To make the crunchy Asian Slaw, in a large bowl, toss together the cabbage cilantro. Chop the green onions coarsely and toss them into the bowl. Add the dressing to the slaw to taste, toss to combine, tasting as you go. Stir the sriracha into the slaw.

Step 5

Assemble, fill the tortillas with the beef, spoon of slaw and some grilled white onion, and serve right away. You may drizzle extra sriracha to your liking.