Smitten Kitchen Sizzling Beef Bulgogi Tacos

From “Smitten Kitchen EVERY DAY” by Deb Perelman

makes 8 small tacos, serving 3 or 4

1 lb ground beef
1 large garlic clove, minced
one 1- to 2-inch piece fresh ginger, minced (easy on the ginger for Sean)
1/4 cup low-sodium soy sauce
3 Tablespoons rice vinegar
2 Tablespoons brown sugar
1 Tablespoon Asian toasted sesame oil
red pepper flakes or sriracha

to serve
2 cups thinly sliced iceberg lettuce
1 Tablespoon lime juice
plus lime wedges for serving
1 1/2 Tablespoons toasted sesame oil
salt
1 scallion, thinly sliced
8 small flour tortillas (large tortillas cut in half work in a pinch)
diced tomatoes (I did not use this)
prepared kimchi (I did not use this)
chopped fresh cilantro
toasted sesame seeds (I did not use this – I forgot)

Heat a large skillet over medium-high heat.  When it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7-10 minutes.  Drain any excess grease that has collected.  Add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, for 2 minutes.  Add red pepper flakes or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat.  Season to taste with salt.

Warm the flour tortillas individually in a dry skilled, lightly blistering them.  Scoop the beef onto each tortilla with a slotted spoon, draining any excess juices.  Garnish with the salad mixture, tomatoes, kimchi, cilantro, and toasted sesame seeds.

These are equally wonderful in Boston or Bibb lettuce cups, in which case you would skip the lettuce in the salad.

 

Or serve the salad on the side, with Benihana Ginger Dressing.