Korean Beef Street Tacos
Simple ingredients? Check. Mostly hands-off? Check. Wholesome and full of delicious Certified Piedmontese beef? Check. These Korean Beef Street Tacos are the epitome of a perfect weeknight recipe with fresh, zingy, and delicious Asian flavors.
Makes about 8 small tacos
1 (8.5-ounce) can pears, drained
1 1-inch knob of fresh ginger, roughly chopped
2 cloves garlic
¼ cup soy sauce
¼ cup brown sugar
½ teaspoon sesame oil
2 (8-ounce) Certified Piedmontese sirloin steaks
1 cup Greek yogurt
2 tablespoons chili sauce (such as Sriracha)
Chopped cilantro, for serving
Chopped peanuts, for serving
Prepared kimchi*, for serving
Street taco tortillas, for serving
*Kimchi is a Korean side dish and condiment made of fermented vegetables (like cabbage) and spices. Prepared kimchi is typically sold in jars; look for it in the Asian foods aisle or online.
To the bowl of a food processor, add pears, ginger, garlic, soy sauce, sesame oil, and brown sugar. Pulse until mostly smooth.
Transfer the steaks to a pressure cooker; cover with the pear mixture. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the bowl of the pressure cooker with two forks.
In a small bowl, combine the yogurt and chili sauce. Fill each tortilla with shredded beef, cilantro, peanuts, kimchi, and yogurt-chili sauce mixture.