25 min
10
tacos
Ingredients
2
cup
cooked corned beef
(leftovers work great)
1/2
cup
soy sauce
1/2
cup
sugar
2
Tbsp
mirin
1
Tbsp
oil
1
small onion
(slivered)
salt
12
6" soft corn or flour tortillas
1 1/2
cup
cabbage kim chee
(roughly diced)
1
cup
cheddar or jack cheese
1
stalk green onion
(diced)
Prep Time:
25 min
Total Time:
25 min
Instructions
Cut corned beef into 1" pieces, or bite-size cubes. Mix the soy sauce, sugar, and mirin into a sauce and set aside. Heat a frying pan on medium-high heat. When hot, add oil, onions and a pinch of salt and stir-fry 5 to 10 minutes until cooked. Remove onions from the pan and set aside. Reheat the pan and when hot, add corned beef pieces. Add in the sauce and stir-fry 2 to 3 minutes, until the sauce starts to thicken and coat the meat. Remove from pan. Heat tortillas if necessary, then assemble tacos by layering corned beef, onions, kim chee, and cheese on top. Sprinkle with green onions to garnish.
Note: If corned beef is extra salty, add less sauce when stir frying.
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Source:
Chef Joanne Chang
