Korean-Style Ground Beef Tacos with Cabbage Slaw

Ingredients

Beef Stir-Fry

• 1 lb ground beef
• 2 tbsp butter
• 1 bell pepper, sliced
• 1 shallot, sliced
• 4 cloves garlic, chopped
• to taste or 1 tbsp pickled ginger (or fresh grated ginger)
• 1/4 cup liquid aminos
• 2-3 tbsp gochujang (korean chili paste)
• 2 tbsp ginger juice
• 2 tbsp maple syrup or honey

Cabbage Slaw

• 4 cups shredded cabbage
• 2 tbsp lime juice
• 1 tbsp liquid aminos
• shredded carrots
• cilantro
• shallots

Gochujang Sauce

• 1/4 cup mayonnaise
• 1-2 tbsp gochujang
• lime juice
• liquid aminos

Instructions

1. In a large skillet over medium-high heat, melt the butter. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
2. Add the sliced bell pepper, shallot, and chopped garlic to the skillet. Cook for 3-4 minutes until vegetables soften.
3. Stir in the pickled ginger (or grated fresh ginger), liquid aminos, gochujang, ginger juice, and maple syrup or honey. Simmer for 2-3 minutes until the sauce thickens and coats the beef. Season with salt and pepper to taste. Remove from heat.
4. For the cabbage slaw, in a bowl, toss the shredded cabbage with lime juice and liquid aminos until evenly coated. Let it sit for 5 minutes to soften slightly.
5. For the sauce, in a small bowl, whisk together the mayonnaise, gochujang, lime juice, and liquid aminos until smooth. Adjust spice level as needed.
6. To serve, divide the beef mixture into bowls, top with cabbage slaw, and drizzle with the gochujang sauce. Serve with cooked rice if desired.

Notes

Adjust the amount of gochujang to control the heat level. For a dairy-free version, use a vegan mayonnaise in the sauce. Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.