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5 from 1 vote

Korean-style Beef Tacos

Servings: 4 adults


  • 1.5 lbs flank steak (beef or bison) thinly sliced across the grain
  • 3 tbsp olive oil

For the marinade

  • 6 cloves garlic
  • 1/4 cup sesame oil
  • 1/4 cup tamari wheat-free soy sauce
  • 3 tbsp packed dark brown sugar
  • 3 tbsp water
  • 1 tbsp mirin
  • 1 tbsp grated ginger

For the Sriracha sauce

  • 2 tbsp sour cream
  • 1 tbsp mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp tamari wheat-free soy sauce
  • 1 tsp honey
  • 1/2 lime, juiced
  • 1/2 tsp minced garlic


To make the Sriracha sauce

  • Stir together all ingredients and refrigerate until time to serve.

To prepare the meat and marinade

  • Combine all of the marinade ingredients in a bowl or glass container. Add the sliced beef and toss to coat evenly. Then cover and refrigerate for at least 4 hours and up to 24 hours.

To cook the marinated meat

  • One hour before you plan to cook, remove the marinated meat from the refrigerator and allow it to come up to room temperature. Closer to cook time, pre-heat a cast iron skillet or large sauté pan on the stovetop over medium-high heat.
  • Add 1 tablespoon olive oil to the pan, then add one-third of the meat to the hot pan. Allow the meat to sear on the first side for a few minutes without agitating to allow the meat to caramelize and brown. Turn the meat and continue cooking, evaporating off excess moisture and allowing the marinade to become syrupy. Transfer the meat to a serving bowl or platter.
  • Repeat the previous step twice for the remaining meat and olive oil.

To finish the tacos

  • Serve the meat with gluten-free soft corn tortillas, the Sriracha sauce, and your choice to toppings. We suggest: diced white onions, fresh cilantro, sliced green onions, thinly sliced cabbage, and Sriracha.