One Pan
Beef Bulgogi Tacos
with carrot-cucumber ribbon salad
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Eggs, Wheat, Sesame, Soy
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Steak Strips
- 8 oz. Carrot
- 6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Persian Cucumber
- 1½ fl. oz. Creamy Roasted Sesame Dressing
- 1½ oz. BBQ Sauce
- 1 fl. oz. Korean BBQ Sauce
- ½ fl. oz. Seasoned Rice Vinegar
- ⅖ fl. oz. Tamari Soy Sauce
- 2 tsp. Sugar
- 1 tsp. Gochujang Red Pepper Paste
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories760
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Carbohydrates82g
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Net Carbs75g
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Fat33g
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Protein37g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Peeler
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Peel carrot, and using peeler, shave into long ribbons. Discard top.
Peel cucumber, and using peeler, shave into long ribbons. -
2 Prepare the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces.
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3 Cook the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips, gochujang paste (use less if spice-averse), soy sauce, sugar, and 2 Tbsp. water to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Stir in Korean BBQ sauce (to taste) and plain BBQ sauce until combined. Rest, 3 minutes.While steak strips cook, continue recipe. -
4 Assemble the Carrot-Cucumber Ribbon Salad
In a mixing bowl, combine carrots, cucumbers, vinegar, cabbage, dressing, and a pinch of salt. Set aside.
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5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from burner.Plate dish as pictured on front of card, filling tortillas with steak strips (to taste) and carrot-cucumber ribbon salad. Serve any excess salad on the side. Bon appétit!
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