I love tacos. Not those stale, pre-bent, salty boxed shells that carry with them nothing but the inevitability of shattered dreams (both literally and figuratively). I like warm, sturdy, soft corn tortillas stuffed with fresh ingredients and the spiciest flesh I can muster.
The flavor bath for this beef is inspired by a Korean Bulgogi, which is a very typical beef marinade that I obviously had to corrupt with spicy peppers, and topped with sweet and creamy coleslaw.
1 – 1 1/2 lbs beef steak (I used London broil, but a skirt steak would be ideal)
4 – 6 finely chopped Thai chile peppers (Kung Pao Hybrids pictured above)
1 Tablespoon minced fresh ginger
2 Large garlic cloves
2 small shallots (optional)
1/2 Tablespoon sesame oil
1/4 cup soy sauce
2 Tablespoons rice vinegar
1/4 cup Sriracha “Rooster” Sauce (or make your own!)
1 Tablespoon brown sugar
Chopped scallions (optional)
I used a really cheap London broil cut which I chose to slice horizontally with a carving knife into 5 thin steaks before marinating, which resulted in some tasty and tender meat. Combine all ingredients (except tortillas, coleslaw and scallions) in a shallow dish or plastic resealable bag and let marinate for at least 24 hours. Grill meat until awesome and serve sliced on corn tortillas topped with coleslaw and chopped scallions.