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Korean Steak & Mushroom Tacos with Kimchi for Two

http://www.eatingwell.com/recipes/korean_tacos_for_two.html

From EatingWell:  July/August 2011

The spicy, pickled flavor and crunchy texture of kimchi, the Korean cousin to sauerkraut, is just right on these Korean steak-and-mushroom tacos for two. Serve with steamed brown rice and sautéed bok choy with chile-garlic sauce.

2 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat grill to medium-high.
  2. Combine soy sauce, sesame oil, brown sugar, mirin, chile paste and garlic in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and cover to keep warm.
  3. Grill steak 1 1/2 to 3 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Grill mushroom caps until soft and charred around the edges, 1 to 2 minutes per side. Thinly slice the steak across the grain. Slice the mushrooms. Add the steak and mushrooms to the sauce and stir to combine.
  4. To assemble tacos, divide the steak and mushrooms among tortillas. Top with kimchi, carrot and scallions.

Nutrition

Per serving : 354 Calories; 12 g Fat; 3 g Sat; 5 g Mono; 55 mg Cholesterol; 37 g Carbohydrates; 24 g Protein; 6 g Fiber; 649 mg Sodium; 709 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1 fat

Tips & Notes