Korean-inspired Sticky Beef Tacos

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


For the Beef Tacos

  • Vita Ice Strawberry Lemonade for serving
  • 4-8 Tortillas warmed and charred
  • 1 lb. Steak flank or sirloin (let sit at room temperature for 20 minutes)
  • cup Soy Sauce
  • ¼ cup Olive Oil
  • ¼ cup Honey
  • ¼ cup Apple Cider Vinegar
  • 3 Garlic Cloves minced
  • 2” Fresh Ginger minced or grated
  • 1 tsp. Chili Crisp Oil or Chili Pepper Flakes
  • 1 tsp. Sesame Seeds
  • Salt & Black Pepper to taste

For the Cabbage Slaw

  • 3 cups Shredded Green Cabbage
  • ½ cup Fresh Cilantro chopped
  • 1 Jalapeno de-seeded and chopped
  • Juice of 1 Lime
  • 2 tbsp. Apple Cider Vinegar
  • 2 tbsp. Olive Oil


To Make the CabbageSlaw

  • Combine all ingredients in a large bowl. Mix well and set aside.

To Make the Beef Tacos

  • Heat up 2 tablespoons olive oil in a large skillet over medium high heat until shimmering, about 1-2minutes.
  • Season the steak with salt and black pepper on both sides. Add to the hot skillet to sear 2-3 minutes on each side, until crisp and browned.
  • Remove from heat to rest 5 minutes before slicing into bite-sized pieces.
  • Add the minced garlic, ginger, soy sauce, remaining olive oil, honey, apple cider vinegar, chili crisp oil, and sesame seeds into the same skillet. Bring to a boil and let cook for 2-3 minutes, until slightly thickened.
  • Add the sliced steak back into the skillet with the sauce and toss to finish cooking to desired doneness, about 2-3 minutes.

To Serve

  • Layer the warmed tortillas with the sticky beef, cabbage slaw, and (optional) avocado.
  • Enjoy with Vita Ice Strawberry Lemonade for a complimentary refreshment!