Korean and Mexican foods, flavors, and techniques complement each other very well.

1

pound

beef sirloin tip steak (thin cut)

1/8

teaspoon

salt

1/8

teaspoon

pepper

1

each

small onion

2

teaspoons

sesame seed

6

each

medium flour or corn tortillas (8 inch diameter)

3

ounces

Shredded cheddar and jack cheeses (or your favorite cheese)

Marinade/Stir Fry Sauce

3

tablespoons

soy sauce

1

teaspoon

rice vinegar

1

teaspoon

sesame oil

1

ounce

ginger

6

each

cloves garlic

2

tablespoons

medium ground red chili pepper

2

tablespoons

brown sugar

1

each

small green onion

3

tablespoons

water

Optional Filling Ingredients

3

hot red or green chili peppers, diced

1

medium tomato, diced

shredded lettuce

slivered garlic

Preparation

Marinade:

Peel and crush the garlic and ginger (or toss into blender with water).

Fine chop the green onion.

Combine all marinade ingredients in a mixing bowl and mix well.

Let stand at least fifteen minutes for flavor to develop.

Steak:

Cut the steak into strips roughly 1/4 inch wide by 1 1/2 inches long.

Very lightly salt and pepper the steak, mix well, and let stand fifteen minutes.

Onion:

Peel and rough chop the onion.

Mix:

Place steak, sesame seed, and onion into the marinade and mix well. Add a small amount of water if needed to thin the marinade enough to mix.

Let stand 2 hours.

Cook

Place meat mixture into a heated pan over medium high heat.

Stir fry for three to four minutes until meat is browned.

Remove pan from heat and transfer meat to a bowl or platter.

Heat tortilla and place equal amounts of meat on each.

Top with cheese and any optional ingredients.

Dress with sriracha or chipotle sauce and serve.

Serving size: 1/3 of a recipe (12.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.