Beef bulgogi tacos with asian pear slaw

INGREDIENTS

boneless ribeye low-sodium soy sauce light brown sugar toasted sesame oil garlic + fresh ginger asian pear green onion neutral oil red cabbage lime juice kewpie mayo kimchi + kimchi brine tortillas avocado cilantro + sesame seeds FANCIFULEATS.COM FULL RECIPE

Freeze the beef uncovered for 20 minutes then slice against the grain into 1/8-inch strips.

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Blend the marinade ingredients the pour over the beef. Marinate for 2 hours in the fridge.

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Make the slaw by tossing together the Asian pear, cabbage, green onion, and lime juice.

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In a small bowl, combine finely chopped kimchi, kimchi brine, and kewpie mayo.

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Cook the beef for 1-2 minutes on each side then assemble the tacos.

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Delicious beef bulgogi tacos layered with asian pear slaw, avocado, and creamy kimchi mayo. A great way to spice up dinnertime!

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