Korean Style Beef Tacos

1/3 c sugar

5 tbs low sodium soy sauce

1½ tbs sambal oelek

1 tbs dark sesame oil

4 cloves minced garlic

1 lb flank steak, slice against the grain into thin strips

1/8 tsp salt

Cooking spray

Eight 6-inch corn tortillas

Quick pickled cabbage

2 tbs sliced scallions

Combine first 6 ingredients in a Ziploc bag. Add steak and sip. Marinate in the refrigerator for at least an hour.

Preheat grill to med-hi heat.

Remove meat from marinade and skewer. Place skewers on grill rack coated with spray. Grill 2 min per side.

Grill tortillas 30 sec until lightly charred and keep warm.

Place meat in tortillas and top with the cabbage mixture, sprinkle with the sliced scallions.

Quick Pickled Cabbage

(to be served with Korean Style Beef Tacos)

Place 4 cups of sliced Napa cabbage in a medium bowl with two minced garlic cloves.

In a small saucepan, bring the following ingredients to boil:

 ½ c rice vinegar

2 tbs low-sodium soy sauce

1 tbs sugar

2 tsp sambal oelek

Pour hot vinegar mixture over cabbage and toss. Let stand at least 30 min.