Korean Fried Beef Tacos
Korean Fried Beef Tacos with Sweet Slaw and Crunchy Noodles
Preparation: +-20 minutes (plus time to marinate meat)
Cooking: +- 10 minutes
Ready in: 2.5 hours to 4.5 hours
Variations: Substitute rump with sirloin or ribeye steak
Tips: Marinade the rump overnight to maximise the flavour and tenderise the beef.
500g rump steak
200g Pad Thai or Udon noodles
Vegetable oil, for frying
6 flour/corn tortillas
2 feta discs, crumbled for serving
Coriander leaves, for serving
2 limes, for serving
4 Tbsp soya sauce
2 Tbsp rice wine vinegar
4 Tbsp sriracha sauce or gochujang
2 Tbsp honey
2/3 cup all-purpose flour
1 Tbsp cornflour (Maizena)
2/3 cup water
Sweet Asian Slaw:
1/2 small white cabbage, shredded
1/2 small red cabbage, shredded
1 carrot, julienned
2 red bird’s eye chillies, deseeded and sliced
2 tsp fresh ginger, grated
2 tsp sesame seeds
1 Tbsp soya sauce
1 ½ Tbsp honey
1 Tbsp rice wine vinegar
1 tsp sesame seed oil
Juice of 1 lime
Freshly ground black pepper
1. To make the marinade, mix together all the marinade ingredients in a bowl until well combined.
2. Pour half the marinade into a zip lock bag keeping the other half aside for later.
3. Slice the rump into 2cm cubes, transfer to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
4. Cook the Asian noodles according to the packet instructions. Drain and set aside.
5. Pour approximately 10cm of sunflower oil into a pot and heat the oil until it’s sizzling hot. Add the cooked noodles to the hot oil in batches and fry until crunchy and golden. Drain on paper towels and set aside.
6. In the meantime, make the sweet Asian slaw. Combine the soya sauce, honey, rice wine vinegar, sesame seed oil and lime juice in a bowl and toss in the remaining prepared slaw ingredients. Refrigerate until needed.
7. In a bowl, whisk the batter ingredients together. Toss beef cubes in batter to coat and working in batches, deep fry for a minute or until golden and crispy on the outside but still juicy on the inside (be careful to not overcook the beef). Place the cooked cubes on paper towels to soak up the excess oil.
8. Heat up the tortillas directly on your stovetop, either using a gas burner on a low flame or an electric plate on a low heat (use a little non-stick spray for an electric plate). Warm each tortilla for about 30 seconds to 1 minute, flipping and repeating on the second side. Once heated and slightly charred wrap the tortillas in a clean dishcloth to keep warm. Repeat until you have warmed all of your tortillas.
9. Before serving, toss the beef in the remaining marinade sauce and garnish with sesame seeds.
10. Generously fill each tortilla with golden fried beef cubes, sweet Asian slaw and crunchy noodles. Crumble feta cheese over the top, garnish with coriander leaves and a squeeze of lime juice.
Recipe developed and styled for Karan Beef’s Beef Easy app.
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Photographed by Hendrik Steytler.
Food stylist Johannesburg, South Africa.