Asian Style Steak Tacos with Gochujang Slaw

These tacos are for the nights when you can’t be chasing food trucks, but you’ve still got that craving. They come together super quickly so you can be eating within thirty minutes, which makes them perfect for a weeknight meal. If you have some extra time, replace tortillas with homemade moo-shu wrappersIt’s totally worth it!




While the steak is marinading in the fridge, start on the slaw.


Toss, and don’t let it sit for too long, or the cabbage will get too wilty.

OLYMPUS DIGITAL CAMERAWe sliced the steak before marinading so it’s extra saucy and quick to cook.

OLYMPUS DIGITAL CAMERAServe it up in some homemade wrappers for something extra-special.


Makes eight tacos

1 pound of top round or flank steak*

8 flour tortillas or homemade wrappers

For the steak marinade

3 cloves of garlic, minced

1″ piece of ginger, minced

3 bunches of green onion, thinly sliced

2 tablespoons of soy sauce

1 tablespoon of shiaoxing wine

1 tablespoon rice wine vinegar

1/2 heaping tablespoon of corn starch

1 teaspoon sugar

For the slaw

1 tablespoon of Gochujang

1 tablespoons of rice wine vinegar

1/2 tablespoon of soy sauce

1/2 tablespoon of sesame oil

1 teaspoon of white granulated sugar

1/2 a small head of napa cabbage, shredded (about 4 cups)

1/2 cup of cilantro, chopped

1/2  bunch of green onion, sliced

Marinade the steak

Thinly slice the steak against the grain into strips. Combine marinade ingredients in a large zip-top plastic bag. Add the steak. Seal and marinade in the for 30 minutes to two hours.

Make the slaw

Whisk together the gochujang, rice wine vinegar, sesame oil, sugar, and soy sauce. Let it stand while you prepare the vegetables. In a large bowl, toss the cabbage, carrot, green onion, and cilantro. Combine with the dressing. It shouldn’t stand for more than about 20 minutes before it’s served, or the cabbage will start to wilt.

Finish it up

Heat a tablespoon of oil in a skillet on high heat and cook the steak for 3-6 minutes, or until it’s nicely browned. Divide the steak evenly between the wrappers and top with slaw. Serve immediately.

*NOTE: Here, I’ve used top round steak and sliced before marinading to cut down on cooking time without loosing flavor. If you use flank steak, it’s best to leave it whole and let it marinade for at least four hours, and ideally overnight. Then, you can sear it off in a hot skillet or get it on the grill. Cook on both sides for about five minutes on each side. Let stand for five minutes before slicing thinly across the grain.

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