Spicy Korean Beef Tacos With Broccoli Rabe

After marinating the beef for a few hours, these tacos will only take 15 minutes of active prep
Contributor

Put a little Korean in your Mexican with this healthy Spicy Korean Beef Tacos With Broccoli Rabe recipe.

This recipe is provided by Andy Boy.

4
Servings
322
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Tablespoons  soy sauce
  • 2  Tablespoons  rice wine vinegar
  • 1  Tablespoon  toasted sesame oil
  • 1  Tablespoon  honey
  • 2  Teaspoons  chili paste, such as sambal oelek
  • garlic cloves, minced
  • scallion, chopped
  • 1  Pound  flank steak, thinly sliced into strips
  • 2  Teaspoons  cornstarch
  • bunch broccoli rabe, such as Andy Boy broccoli rabe, tough ends trimmed, chopped into 1” pieces
  • 3  Teaspoons  vegetable oil (or any high-heat oil you like)
  • medium red onion, thinly sliced
  • medium red bell pepper, thinly sliced or chopped into 1” pieces
  • small corn tortillas

Directions

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. 

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
90mg
30%
Carbohydrate, by difference
11g
8%
Protein
34g
74%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
44mg
4%
Choline, total
123mg
29%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
283mg
40%
Selenium, Se
35µg
64%
Sodium, Na
952mg
63%
Water
89g
3%
Zinc, Zn
6mg
75%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.