Korean Skirt Steak Tacos *

 For Sesame Slaw:
2 cups finely shredded green cabbage
1/2 cup thinly sliced green onion
1 Tbsp toasted sesame seeds
2 Tbsp EVOO
1 tsp sesame oil
1 1/2 Tbsp rice vinegar
Salt to taste

For Gochujang Mayo:
2 Tbsp mayo
2 tsp gochujang
1 tsp lime juice
For Steak:
2 pounds skirt steak, sliced against the grain into 1/4 inch thin strips
1 tsp sesame oil
3 Tbsp EVOO
2 Tbsp coconut aminos (soy sauce)
1 Tbsp sugar
1 Tbsp tapioca flour
2 Tbsp gochujang
1 tsp salt
1 tsp white pepper
1 cup kimchi

For Serving:
8 corn or flour tortillas
lime wedges
fresh chopped cilantro

Making the slaw:  Add cabbage, green onion, sesame seeds, EVOO, sesame oil and rice vinegar to a bowl and toss until well combined.  Add salt to taste.  Set aside until ready to serve.

Making the mayo:  In small bowl, add mayo, gochujang and lime juice.  Whisk to combine.  Set aside until ready to serve.

Making steak:  Place sliced steak in a large bowl.  Add sesame oil, 2 Tbsp EVOO, coconut aminos, sugar, tapioca, gochujang, salt and white pepper.  Toss until the steak is very well coated. Heat remaining 1 Tbsp EVOO in large skillet over medium heat.  When the oil is hot, carefully place sliced steak in a single layer in the skillet and cook until golden brown, about 2 minutes per side.  Do not crowd steak in skillet.  Cook in batches if you don't have a skillet large enough to accommodate all steak with some room between slices.  Once all steak is cooked, place all of it in one skillet and add kimchi.  Toss until kimchi is well combined with steak and just warmed through, about 2 more minutes.  

Serving:  warm tortillas.  Place desired amount of steak mixture at bottom of tortilla and top with slaw, a drizzle of gochujang mayo and sprinkle with cilantro.  Serve with lime wedges.

Serves 4