Korean Beef Tacos

Oh Mylanta! I’m so grateful that I get to marry a chef… sometimes when he feels like being uber creative in the kitchen, I get so excited because I know whatever he prepares, it’s going to be freaking amazing. I will always be his guinea pig to try anything he wants to make. 🙂

I feel like lately mine and Mitch’s roles have been reversed. With my last job at the catering company, there seemed to be more flexibility about when I could go to work and when I could leave. I was allowed to flex my hours based on the busy event weekends. Perhaps I took advantage of it sometimes and would casually stroll in at around 10am… but that’s besides the point. I usually would be the one up early and preparing breakfast for Mitch and I so I could kiss him goodbye and send him on his way. Then, I was able to leave work early enough to head to the grocery store and prepare a delicious dinner for the two of us. It was the perfect routine that I fell into for many years.

Now, I feel like I barely have time to spritz perfume on myself in the mornings. I wake up anywhere between 5am – 5:30am… that’s freaking early!! And I have to leave the house no later than 8:20am because now I am commuting downtown to my new job. Why do I wake up 3 hours prior to leaving the house you may ask? Because I need my “me time” in the mornings. I love to get a good workout in, work on my blog, tend to my garden, maybe finish folding laundry… it’s a whole thing. It’s sad because I love food and cooking so much, but lately all I eat in the mornings is an RX Bar to keep me satisfied until about 10:30am.

Thankfully, Mitch is super understanding and always willing to help. I am so so grateful for him and everything he does. Since he is a chef at a catering company, typically catering companies are slower during the summer months (especially in hot ass Texas) because no one wants to get married outside when it’s 98+ degrees. Therefore, he has more time right now to make sure I am comfortable when I get home from a long day. He prepares dinner and even does the dishes…. how did I get so lucky?

These Korean beef tacos he prepared were AAAAAHHHHmazing. I just have to share with you guys!

For this recipe you will need:

Ribeye marinade:

1 pound ribeye (cut into 1″ pieces)

1 orange (juice & zest)

1 lime (juice & zest)

1 pear (take seeds out)

1 cup grapeseed oil

1/3 cup soy sauce

4 stalks green onion

1/3 cup mirin

10 cloves garlic

1 medium yellow onion, rough chop

Generous sprinkle of salt & pepper

Additional Ingredients:

4 Tbsp avocado oil

1/2 purple cabbage, seared OR grilled

3 raw carrots

2 cups beech mushrooms

1 lime, juiced

Pickled Jalapenos

White sesame seeds

Almond flour tortillas

Salt & Pepper to taste

  1. Not including the ribeye pieces, blend all ingredients together until smooth. The marinade should yield 1 quart.
  2. Marinate the ribeye in a large Ziploc bag for 3-6 hours.
  3. Using a cast iron skillet, heat 2 Tbsp avocado oil over high heat. Sear the cabbage on all sides until it is charred nicely. *You can also grill the cabbage instead of searing.*
  4. Remove and allow to cool down before cutting into thin strips.
  5. Shave the carrots on a mandoline into thin strips.
  6. Combine the cabbage, carrot, lime juice and a sprinkle of salt & pepper. Set aside.
  7. Heat the same cast iron skillet over medium-high heat with 2 Tbsp avocado oil, remove the ribeye from the Ziploc bag and sear until cooked to preferred temperature.
  8. Remove from the skillet and set aside. Allow to rest for 10 minutes.
  9. Saute the beech mushrooms in the same skillet until tender, sprinkle with salt & pepper.
  10. Assemble the tacos with the beef, cabbage & carrot slaw, sauteed mushrooms, pickled jalapenos and white sesame seeds.

I kid you not when I say you’ve never had anything so delicious, easy, fun and unique to make at home.

I hope you enjoy them as much as we did!





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