Beef Bulgogi Tacos

Ingredients

500 g beef rump steak, trimmed
2 Tbs vegetable oil
4 tortilla wraps, warmed
1 avocado, stoned, peeled, sliced
1 baby cos lettuce, leaves separated
1 1/2 Nashi pears, thinly sliced
4 radishes, finely sliced
2 spring onions, thinly sliced

Marinade:

1/3 cup (80mL) soy sauce
2 Tbs brown sugar
1 Tbs sesame oil
2 garlic cloves
1 tsp finely grated ginger
1/2 Nashi pear, peeled, cored, chopped

Lime crema:

250 g sour cream
1 Tbs finely grated lime rind
2 Tbs lime juice

Method

Cut the beef across the grain into 5 mm-thick slices. Place in a shallow dish.

To make marinade, place soy sauce, sugar, oil, garlic, ginger and pear in a blender and blend until smooth. Pour over beef. Cover and place in the fridge for 30 minutes to develop the flavours.

To make the lime crema, combine the sour cream, lime rind and lime juice in a small bowl. Season.

Heat 2 teaspoons oil in a large heavy-based frying pan over medium-high heat. Cook the beef, in batches, turning, for 1-2 minutes or until browned, adding the remaining oil between batches. Transfer to a plate. Add reserved marinade to the pan and bring to the boil. Cook for 2 minutes or until marinade thickens. Return beef to the pan and toss to coat.

Divide the tortillas among serving plates. Top with avocado, lettuce, pear, beef mixture, radish and spring onion. Serve with the lime crema.

Credits: Coles

Photo Credits: Coles