# What You’ll Need:
→ Beef & Marinade
01 - 1 pound flank steak or ribeye, thinly sliced across the grain
02 - 2 tablespoons soy sauce
03 - 1 tablespoon brown sugar
04 - 1 tablespoon sesame oil
05 - 2 teaspoons rice vinegar
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 tablespoon gochujang (Korean chili paste)
09 - 1/2 teaspoon black pepper
10 - 2 green onions, thinly sliced
→ Tacos & Toppings
11 - 8 small corn or flour tortillas, warmed
12 - 1 cup napa cabbage kimchi, chopped and well-drained
13 - 1 cup shredded lettuce or cabbage
14 - 1 small carrot, julienned
15 - 1/4 cup fresh cilantro leaves
16 - 1 tablespoon toasted sesame seeds
17 - 1 lime, cut into wedges
→ Optional Sauce
18 - 2 tablespoons mayonnaise
19 - 1 tablespoon Sriracha or gochujang
20 - 1 teaspoon lime juice
# How to Make It:
01 - In a medium bowl, whisk soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, gochujang, and black pepper. Add sliced beef and green onions, tossing to coat. Marinate at least 20 minutes or up to 2 hours.
02 - Heat a grill pan or large skillet over high heat. Add marinated beef in a single layer. Cook 2 to 3 minutes per side until browned and cooked through. Cook in batches if needed.
03 - Warm tortillas in a dry skillet or wrapped in foil inside a low oven until pliable.
04 - Layer shredded lettuce or cabbage on each tortilla. Add cooked beef, spoonful of kimchi, carrot julienne, cilantro leaves, and toasted sesame seeds.
05 - Combine mayonnaise, Sriracha or gochujang, and lime juice. Drizzle over tacos if desired.
06 - Serve tacos immediately with lime wedges on the side.
