Korean Steak & Mushroom Tacos with Kimchi

Low Potassium High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Asian Beef Dinner

Korean Steak & Mushroom Tacos with Kimchi

Low Potassium High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Nut-Free Asian Beef Dinner
4 servings
Prep time: 45 minutes
Total time: 45 minutes

Description

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

Directions

  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.

Tips

  • Tip: Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories348 cal
  • Total Fat12.3 g
  • Saturated Fat3.4 g
  • Cholesterol3 mg
  • Sodium653 mg
  • Carbohydrate Total36.6 g
  • Protein23.5 g
  • Phosphorus415 mg
  • Potassium766 mg
  • Fiber6 g
  • Calcium81 mg

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon Korean chile paste
  • 2 cloves garlic, minced
  • 12 ounces skirt steak, trimmed and cut into 3 pieces
  • 8 ounces shiitake mushrooms, stemmed
  • 8 corn tortillas, warmed
  • 1 cup prepared kimchi, drained and chopped
  • 1 cup shredded carrot
  • 2 scallions, cut into thirds and thinly sliced lengthwise

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon Korean chile paste
  • 2 cloves garlic, minced
  • 12 ounces skirt steak, trimmed and cut into 3 pieces
  • 8 ounces shiitake mushrooms, stemmed
  • 8 corn tortillas, warmed
  • 1 cup prepared kimchi, drained and chopped
  • 1 cup shredded carrot
  • 2 scallions, cut into thirds and thinly sliced lengthwise
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon Korean chile paste
  • 2 cloves garlic, minced
  • 12 ounces skirt steak, trimmed and cut into 3 pieces
  • 8 ounces shiitake mushrooms, stemmed
  • 8 corn tortillas, warmed
  • 1 cup prepared kimchi, drained and chopped
  • 1 cup shredded carrot
  • 2 scallions, cut into thirds and thinly sliced lengthwise

Description

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

Directions

  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.

Tips

  • Tip: Before cooking, cut the steak with the grain into several portions to make the long piece more manageable on the grill or in a skillet. Once cooked, be sure to slice it across the grain for maximum tenderness. Hanger steak, flat-iron and flank steak can all be used as substitutes for skirt steak in most recipes.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.