I’ve always loved Smitten Kitchen, my go-to for recipes that are sure to be good. We were in Dallas this weekend, and I stayed up too late with my sweet niece and mom; so I needed something quick for dinner last night. I opened up the awesome Smitten Kitchen Every Day cookbook, and I found this recipe.
Bulgogi tacos are like an asian taco. This recipe non-traditionally uses ground beef, but instead of taco seasoning, you add a sweet and savory soy/ginger/garlic to the beef, then put it all in a taco – low carb tortillas for me, homestyle H-E-B for the rest of the family. They come together in about 20 minutes.
I roasted some sweet potatoes and carrots, and I put them on the tacos with cilantro and sriracha sauce, but there are other ideas below. My son preferred cheese. 🙂
1 pound ground beef
1 large garlic clove, minced
1-2 inches fresh ginger, minced
1/4 cup low-sodium soy sauce
3 T rice vinegar
2 T brown sugar
1 T sesame oil
Lettuce, tomatoes, cilantro, sesame seeds, kimchi, roasted sweet potato cubes, cheese
Heat a large skillet over medium-high heat, and add ground beef. When cooked, drain and add the garlic, ginger, soy sauce, rice vinegar, brown sugar, and sesame oil. Let simmer for a couple minutes, then add sriracha or red pepper flakes if your family likes spicy (or add your own later if they’re crazy and think ranch is spicy).
Put beef in tortillas, garnishing with your toppings. This is also good in lettuce wraps.