One time when I had a layover in Denver, I stopped for lunch at one of their restaurants and had some Korean beef tacos with kimchi. I vowed to recreate this recipe one day, and that day has come. I think the tacos I had at that restaurant were made from short ribs. But the store I went to was out of short ribs. So I used sliced top round instead. I think they turned out great. They're full of amazing flavor and texture. You should give them a try.
1 lb grass-fed top round steak
1 asian pear, peeled and grated
4 cloves garlic, minced
1 tsp fresh grated ginger
3 tbsp toasted sesame oil (or other oil of your choice)
⅓ cup coconut aminos
Juice of ½ lime
Salt and pepper, to taste
8 corn tortillas (or any other type of tortilla you like)
Store-bought kimchi (you could also make your own, but I used one from Lucky Foods)
Diced green onions for garnish
Chopped cilantro for garnish
Extra lime slices for garnish
Prior to slicing the top round, place it in the freezer for about 30-45 minutes. This will make it easier to slice. Once it's chilled, remove from the freezer and cut it into thin strips agains the grain.
In a large mixing bowl, add the peeled and grated asian pear, minced garlic, grated ginger, sesame oil, coconut aminos, lime juice, and salt and pepper. Mix well to combine and add the steak strips. Stir so that the strips are evenly coated. Then place the bowl in the fridge for at least 4 hours to marinate.
Once marinated, remove from the fridge and sauté the steak in a wok with some of the marinade. Set aside and let cool a bit.
While the steak is cooling, chop up the green onions and cilantro, and warm the tortillas and plate them.
Spoon the steak evenly into each of the tortillas. Top with a spoonful of kimchi, and garnish with green onion, cilantro and lime. Then enjoy the delicious flavor combo of everything on your plate.