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:
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
4 Tbsp avocado oil
1/2 purple cabbage, seared OR grilled
3 raw carrots
2 cups beech mushrooms
1 lime, juiced
White sesame seeds
Almond flour tortillas
Salt & Pepper to taste
- Not including the ribeye pieces, blend all ingredients together until smooth. The marinade should yield 1 quart.
- Marinate the ribeye in a large Ziploc bag for 3-6 hours.
- 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.*
- Remove and allow to cool down before cutting into thin strips.
- Shave the carrots on a mandoline into thin strips.
- Combine the cabbage, carrot, lime juice and a sprinkle of salt & pepper. Set aside.
- 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.
- Remove from the skillet and set aside. Allow to rest for 10 minutes.
- Saute the beech mushrooms in the same skillet until tender, sprinkle with salt & pepper.
- 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!