Description
Tender sirloin marinated in an Asian sauce, piled on top of crunchy shredded cabbage and wrapped in a corn tortilla, topped with spicy Sriracha.
Ingredients
- 1 pound Top Sirloin Steak
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Ginger, Peeled And Grated
- 1 Tablespoon Brown Sugar
- 3 cloves Garlic, Minced
- 1 teaspoon Sesame Oil
- ½ cups Shredded Cabbage
- 1 Tablespoon Freshly Squeezed Orange Juice
- 2 Tablespoons Olive Oil
- 8 Corn Tortillas
- 2 Tablespoons Sriracha (optional)
Preparation
Slice sirloin steak into thin strips. In a small bowl, combine soy sauce, ginger, brown sugar, garlic and sesame oil. Add sirloin steak, stir, cover and refrigerate for 1 hour.
Meanwhile, mix together shredded cabbage with orange juice. Set aside.
Once steak is marinated, heat olive oil in a pan over medium-high heat. Let the oil get warm, then add the steak. Allow it to sit undisturbed for a couple minutes to get good caramelization on the steak. Turn, and cook another minute or two, until desired doneness. Set aside and keep warm.
Use the same pan you cooked the steak in to warm the corn tortillas. Just 20–30 seconds on each side should do. You’re warming them and making them pliable but not crunchy.
Pile the shredded cabbage on the tortillas, followed by the Korean BBQ steak, and top with a drizzle of Sriracha.
